Freezer Peanut Butter Cookies (GF)

These soft cookies have a more subtle peanut butter flavor and, frankly, they are probably one of the nicer ones I have made. Keep them in the freezer.  At first I used 1/3 cup (75 mL) erythritol, however, there is a cooling effect.  I suspect xylitol would be fine to use instead, but give it a skip if you have dogs.  Xylitol is deadly for dogs.  I dare not use it on account of Smiley.

Note:  You can use Gluten-Free Bake Mix 2 - they are interchangeable bake mixes, with only slight differences occurring.  Use 1/2 tsp gelatin with the wet ingredients.
1/2 cup butter (125 mL)
1/2 cup smooth peanut butter (125 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
3 tbsp granulatederythritol (45 mL)
1 tsp vanilla extract (5 mL)
1 cup Gluten-Free Bake Mix, (250 mL)
1/2 tsp baking powder (2 mL)
1/2 tsp baking soda (2 mL)

Preheat oven to 350°F (180°C).  In food processor, process butter, peanut butter and egg until smooth.  Add liquid sweetener, granulated erythritol and vanilla extract; process.  Add Gluten-Free Bake Mix, baking powder and baking soda.  Process until smooth (the batter will be moist).

Drop tablespoonfuls on greased cookie sheet.  Bake 10 minutes or until brown underneath.  Allow cookies to cool on cookie sheet.  Transfer to sealed container and place in freezer.

Helpful Hints:  These cookies would probably also be very nice with a frosting such as the Betty Crocker® -like frosting (click for recipe).

Yield:  24 cookies
1 cookie
90.2 calories
2.3 g protein
8.2 g fat
1.8 g carbs

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

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