These delicious, pretty cookies can be a great addition to Christmas baking.  Use low sugar red and green preserves.  It is possible to use green food coloring in a lighter colored jam.  These are so tasty.  I kept mine in the refrigerator.  Wish I had some right now with my tea.

2 cups Gluten-Free Bake Mix (500 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp baking soda (1 mL)
1/4 tsp salt (1 mL)
1/2 cup butter (125 mL)
1/2 cup peanut butter (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
2 tbsp Orange or Vanilla Da Vinci® Sugar Free Syrup, OR see alternative below (25 mL)
1 tbsp water (15 mL)
No-sugar-added jam

In medium bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt. 

In food processor, process butter and peanut butter.  Add liquid sweetener, Orange Da Vinci® Sugar Free Syrup and water; process.  Add dry ingredients and process again.  Shape dough into 1-inch (2.5 cm) balls.  Place on ungreased cookie sheets.  Press down the center of each ball with your thumb. 

Bake in 350°F (180°C) oven 8 to 10 minutes or until lightly browned.  Cool on cookie sheets before removing.  Spoon about 1/4 tsp (1 mL) sugarless jam into center of each cookie.  (This will add negligible carbs – probably around 0.3 grams).

Variation:  Da Vinci® Alternative:  Use water and 1 small packet sweetener (2.0 g carbs)

NOTE: Helpful Hints:  This is an older recipe of mine obviously, but looking at it, I think there should be an egg in this.  

Yield:  38 cookies
67.5 calories
1.7 g protein
5.9 g fat
0.0 g fiber
1.7 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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