Reduced-sugar peanut butter cookies
Units
Temperature
Servings
Ingredients
- 115 g salted butter, softened rounded
- 255 g crunchy peanut butter rounded
- 120 ml brown-sugar baking blend, a product formulated as a partial sugar substitute rounded
- 100 g granulated sugar rounded
- 100 g whole egg, 2 large eggs rounded
- 5 ml vanilla extract rounded
- 270 g whole-wheat flour rounded
- 5 g baking soda rounded
- 4 g baking powder rounded
- 1.5 g fine salt rounded
Method
Method
- Heat the oven to 190°C and line two baking sheets.
- Beat the softened butter, peanut butter, brown-style baking blend and sugar until creamy. Beat in the eggs and vanilla.
- Whisk the whole-wheat flour, baking soda, baking powder and salt separately, then mix into the peanut-butter mixture just until no dry flour remains.
- Portion into 48 balls of about 22 g, place 5 cm apart and flatten each with a fork in a crosshatch pattern.
- Bake for 7 to 10 minutes, until the edges are set. Cool for 5 minutes on the trays, then transfer to a rack.
Notes
- This uses both sugar and a brown-style baking blend; it is reduced-sugar, not sugar-free.
- Baking blends are not interchangeable with concentrated sweetener drops or powders. Follow the package equivalence for a half cup of brown sugar.
- Whole-wheat flour absorbs slowly. Let a dry-looking dough stand for 3 minutes before adding any liquid.
- Contains peanuts, dairy, egg and wheat.