Peanut Butter Cookies and Chunky Peanut Butter Banana Cookies (GF)

If you like peanut butter, then these cookies should be a hit.  If you freeze them, they actually become crunchy. The Peanut Butter Banana variation is super and probably my favorite of the two (Ian prefers the former) – they become chewy if you freeze them.  Photos:  the bottom photo depicts the ones with banana in them - chunky, softer cookies.
1/2 cup butter, softened (125 mL)
1/2 cup creamy peanut butter, (125 mL)
  no sugar added
1 egg
Liquid sucralose to equal 3/4 cup (175 mL)
  SPLENDA® Granular
1/4  cup granulated erythritol (60 mL)
1 tsp vanilla extract (5 mL)
1/2 tsp molasses (2 mL)
11/4  cups Gluten-Free Bake Mix, (300 mL)
1/2 tsp baking powder (2 mL)
1/2 tsp baking soda (2 mL)
Powdered “Sugar” Topping:
2 tbsp SPLENDA® Granular (30 mL)
2 tbsp granulated erythritol (30 mL)
1/8 tsp xanthan gum (0.5 mL)

Preheat oven to 350°F (180°C).  In food processor, combine butter, peanut butter and egg; process.  Add liquid sucralose, OR SPLENDA® Granular, vanilla extract and molasses; process.

In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder and baking soda.  Add to peanut butter mixture and process at least one minute.  Make 1-inch (2.5 cm) dough balls.  Place on greased cookie sheet.  Use a fork to make a criss-cross pattern on the top.  If the fork sticks to the dough, first dip the fork in the powdered “sugar.”  Bake 12 to 14 minutes. 

Powdered “Sugar” Topping:  In blender, combine SPLENDA® Granular, granulated erythritol and xanthan gum.  Blend.  Sprinkle baked cookies with topping.

Yield:  22 cookies
1 serving
103.7 calories
2.6 g protein
9.3 g fat
2.3 g carbs

Variation:  Chunky Peanut Butter Banana Cookies:  Use 2 eggs, 1/3 cup (75 mL) erythritol and 11/2 cups (375 mL) Gluten-Free Bake Mix, page___ and half of a small banana. 
Yield:  24 cookies, 1 cookie: (105.6 calories; 2.8 g protein; 9.1 g fat; 2.8 g carbs)