Ridiculously Delicious Peanut Butter Cookies

cookies 550wA Sugar Breakup team member is from West Virginia, USA and he’s been missing his Mum’s baking – especially her peanut butter cookies.

So we decided to create a sugar free peanut butter cookie recipe using our dextrose,Golden Rice Malt Syrup, & Ridiculously Delicious Peanut Butter.

The cookie dough alone was absolutely delicious so we knew we were onto a winner!

Best eaten fresh on the day or placed into the freezer for future use, these cookies will be a favourite for all the family.

  • Makes: 35 cookies
  • Oven temperature: 180°C (170°C if using fan forced)
  • Baking time: 10 minutes

Ingredients

1 ½ cups of plain flour
¼ teaspoon baking powder
¼ teaspoon salt
100g softened butter
½ cup smooth Ridiculously Delicious Peanut Butter
½ cup The Sugar Breakup Dextrose Powder
½ cup The Sugar Breakup Organic Golden Rice Malt Syrup
1 egg
1 teaspoon vanilla extract

How to make these ridiculously delicious peanut butter cookies:

  • Preheat oven to 170°C. Line baking trays with baking paper. Sift together the flour, baking powder and salt, and set aside.
  • Cream the butter and peanut butter together until light and smooth. Add the Golden Rice Malt Syrup and dextrose powder and mix until it’s smooth. Then beat in the egg and the vanilla extract.
  • Place the butter mixture into a large mixing bowl and add the dry mixture a third at a time. Mix well by hand using a spatula. Set aside for 30 minutes.
  • Roll spoonfuls (20g) of mixture into balls and place on trays, 3cm apart. Flatten with a fork.
  • Bake for 10 mins until they’re golden in colour. Cool for 10 mins and then transfer to a wire rack.
  • Enjoy!

  • Update:

    You can now make these awesome cookies nut free for school! Here’s how:

    1. Drain and thoroughly rinse a 400g can of chickpeas under running water.
    2. Using a stick blender or food processor blitz half the chickpeas into a smooth paste (use the other half in dinner or a salad). This will make approximately 1/2 cup of chickpea paste.
    3. Replace the peanut butter with the chickpea paste and continue with the recipe. If the cookie mix is stickier with the chickpea paste just dollop on the baking tray using a spoon.
    4. Freeze & pop into school lunchboxes in the morning. They will be defrosted by snack time.

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