Peanut Butter Cookies are easy and delicious to make. I like to make them with a lower glycemic sugar option and organic. So, these are GOOD For you cookies. Right?
I made these with Adams crunchy Peanut Butter and the first thing Sam said was “OMG, these are SOOO good!”
Here’s a little sugar education. While I use Coconut Sugar it is still – sugar. I’ve tried non-sugar ‘sugars’ like Xylitol, Stevia & Erythritol but they just don’t taste as good. Our daughter can scope out the flavor of Xylitol in anything as it has a bit of a ‘cool’ aftertaste to it. Erythritol is fine but it just isn’t very sweet so why not just eat a scoop of peanut butter by itself and forgo the cookie altogether. And Stevia just is way too strong as a flavor. So, Coconut Sugar is the best option of the Sugars in my opinion. Actually, Honey is preferred but they won’t hold together in a cookie.
The kids are Peanut Butter snobs and only eat Jif or Skippy. Period. So for them to love these is a big deal.
From start to finish these take 15 minutes.
- 1 Egg
- 1 Cup Coconut Sugar
- 1 Cup Organic Peanut Butter
Preheat oven to 350 degrees. Prepare cookie sheet with Parchment paper.
Mix all ingredients until fully incorporated. Scoop out into 12 even spoonfuls.Sprinkle with a little extra sugar if you want and flatten lightly with the spoon or a fork.
Bake for 10 minutes remove immediately from pan by sliding them off onto a counter with the parchment paper. Let cool and then ENJOY