Serves: 5
Total Calories: 134
Yield: 16 cookies
• Preheat the oven to 350°F. Oil a cookie sheet.
• Soften and cream the butter or margarine in a mixing bowl. Cream the peanut butter into the butter. Mix in the stevia extract, date sugar, maple flavoring, and apple butter. Beat in the egg until thick and smooth.
• Stir the flour, baking soda, cinnamon, and salt together in a bowl. Add the flour mixture to the peanut butter mixture.
• Place large balls of batter on the cookie sheet using two spoons. Flatten each cookie with a floured fork, making a crisscross pattern.
• Bake for 12 minutes.
FOR VEGAN PEANUT BUTTER COOKIES, USE:
1/4 cup oil
2/3 cup peanut butter
1/3 cup apple butter
2 ounces tofu (mix the tofu with the apple butter
in a blender first)
1/2 teaspoon stevia extract
2 tablespoons date sugar (optional)
1/2 teaspoon maple flavoring
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
This Crisscross Peanut Butter Cookies recipe is from the Stevia Cookbook. Download this Cookbook today.
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