PEANUT BUTTER CRISS CROSS COOKIES [SUGAR-FREE & FLOUR FREE]
Author: Donna Reish
Serves: 18
- 1 cup creamy peanut butter
- ⅓ cup plus 1 TBSP Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend) *Or use ¾ cup of a cup-for-cup sugar sub
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350°.
- Stir together all ingredients in a medium bowl until well blended.
- Drop dough by small to medium cookie scoops (or roll into balls) 2 inches apart onto parchment paper-lined baking sheets.
- Dip a fork into granulated sugar-free substitute and make criss-cross lines on each cookie, dipping into the “sugar” before each cookie.
- Bake at 350° convection for 10 to 12 minutes (12 to 15 minutes regular oven) until puffed and lightly browned.
- Cool on baking sheets on a wire rack 5 minutes.
- Transfer to wire rack, and let cool 15 minutes.
Recipe by Donna Reish at https://donnareish.com/peanut-butter-criss-cross-cookies-sugar-free-flour-free/
3.5.3226