Peanut Butter Cookies (No Added Sugar)
Flourless peanut butter cookies made with unsweetened natural peanut butter, eggs, and a cup-for-cup granular sucralose baking sweetener. Bake in two batches and cool before handling.
Ingredients
- Large eggs2 pieces
Instructions
6 steps- 1
Heat the oven to 175°C and line two large baking sheets with silicone baking mats.
5 min
175°C
- 2
Mix the unsweetened smooth natural peanut butter, 48 g (about 2 US cups) bulk maltodextrin/sucralose cup-for-cup baking blend, and eggs until completely combined. Do not substitute concentrated sucralose powder.
5 min
- 3
Divide the dough into 24 equal balls, 12 per tray. Space them apart and press each with a fork in a crosshatch pattern to about 5 cm diameter and an even thickness.
10 min
- 4
Bake the first tray for about 8 - 10 minutes, until the surfaces are set and the centers appear dry; continue as needed to reach that endpoint without overbaking.
10 min
175°C
- 5
Bake the second tray to the same endpoint, allowing about 8 - 10 minutes and continuing as needed. While it bakes, leave the first batch untouched on its tray for 5 minutes, then move it carefully to a rack.
10 min
175°C
- 6
Leave the second batch untouched on its tray for 5 minutes, then transfer it to a rack and cool for another 5 minutes before handling or serving.
10 min
Nutrition
1 serving ≈ 23 g
Nutrition values are estimates. - means data is unavailable.
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