American · Dessert
Peanut Butter Cookies
A lightened take on the classic peanut butter cookie, built on natural peanut butter and oat flour with egg white in place of whole egg and butter, sweetened mostly with allulose to keep the sugar load down while keeping that unmistakable peanut butter chew.
$1
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
160Calories
6.8gProtein
9gFat
20.4gCarbs
4.5gSugar
2.2gFiber
539mgSodium
0mgChol
1.4gSat Fat
168mgPotassium
18mgCalcium
0.8mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
English Brown Ale
local
Cold Milk
international
vegetarian
gluten-free
dairy-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
2
In a bowl, beat the peanut butter, allulose and brown sugar together until smooth and glossy.
3
Whisk in the egg white and vanilla extract until fully combined.
4
Stir in the oat flour, baking soda and salt until a soft, slightly sticky dough forms.
5
Divide the dough into 2 equal portions (about 47g raw each) and roll into balls, then flatten onto the lined sheet with a fork in a crosshatch pattern.
6
Press the chopped peanuts onto the top of each cookie.
7
Bake for 9-10 minutes until the edges are just set and lightly golden - the centres will still look soft.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 24g24g natural, no added sugar peanut butter
- 22g22g oat flour
- 5/85/8 egg whites, lightly whisked (20g)
- 14g14g allulose
- 6g6g brown sugar
- 2g2g baking soda
- 2g2g vanilla extract
- 1g1g salt
- 8g8g roughly chopped, for topping peanut
