Soft Peanut Butter Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1/2c soften unsalted butter3/4c Skippy Natural Creamy Peanut Butter (or whatever you have in the house)2/3c packed brown sugar1/3c Agave Nectar1 large egg white1/2tsp. vanilla, gluten free1-1/2c Bob's Red Mill GF/WF All Purpose Baking Flour, sifted1/4tsp Bob's Red Mill Xanthan Gum1tsp baking soda
1)Beat soften butter, sugars, peanut butter, vanilla, and egg on medium speed until creamy. Turn mixer to low and add flour, xanthan gum, and soda until well blended.
2) Preheat oven at 375 degrees F
3)Cover bowl with plastic wrap and place in freezer for 10min.
4) Shape dough by a tablespoon in to balls and place 2inches apart on an ungreased cookie sheet. Flatten with fork with a crisscross pattern. Be sure NOT to flatten too much.
5) Bake 6 - 9minutes or until set. (I did 9min) Cool on wire rack for 3mintues; remove to wire racks to cool.
Serving Size: about 3 dozen (I got 34 cookies)
Number of Servings: 36
Recipe submitted by SparkPeople user MOM23CUTIES357.
2) Preheat oven at 375 degrees F
3)Cover bowl with plastic wrap and place in freezer for 10min.
4) Shape dough by a tablespoon in to balls and place 2inches apart on an ungreased cookie sheet. Flatten with fork with a crisscross pattern. Be sure NOT to flatten too much.
5) Bake 6 - 9minutes or until set. (I did 9min) Cool on wire rack for 3mintues; remove to wire racks to cool.
Serving Size: about 3 dozen (I got 34 cookies)
Number of Servings: 36
Recipe submitted by SparkPeople user MOM23CUTIES357.
Nutritional Info Amount Per Serving
- Calories: 89.8
- Total Fat: 5.1 g
- Cholesterol: 6.5 mg
- Sodium: 60.2 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.8 g
- Protein: 1.7 g
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