These cookies have a super, rich texture, chewy and a more subtle peanut butter flavor and, frankly, they are probably one of the nicer ones I have made. Keep them in the freezer.  I suspect xylitol would also be fine to use, 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 1 - they are interchangeable bake mixes, with only slight differences occurring. 

1/2 cup butter (125 mL)
1/2 cup smooth peanut butter (125 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
3 tbsp granulated erythritol (45 mL)
1 tsp vanilla extract (5 mL)
1/2 tsp unflavored gelatin (2 mL)
1 cup Gluten-Free Bake Mix 2 (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, vanilla extract and gelatin; 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
0.1 g fiber
1.8 g carbs