Excuse the long name above but I couldn’t help myself. These cookies actually have a cooling effect while you’re eating them. To some, it’s strange, and to some, it’s for lack of a better word…cool! Everyone that tried them loved the cookies flavor and consistency. The reason the cookies are cool is because I didn’t mix sugars, I used 100% erythritol. The company Z Sweet asked if I would be interested in trying their product, a sweetener made of erythritol, a sugar alcohol, yet enhanced for maximum true sugar flavor. Erythritol is one of the only sugar substitutes that I feel comfortable using in cooking due to the studies I’ve read so far. Plus, it really does have practically zero calories per gram (.2) compared with the other brands. If you didn’t know, the FDA lets companies label their food zero calories if it’s 5 calories or less per serving, so if you have a whole cup of a “zero calorie” sweetener, it’s really a lot more than zero calories. I don’t count calories anyway but it’s good information to know! If you’re interested in reading studies or experts opinions’ on erythritol, click here.
Anyway, I practically live at Whole Foods, and love treating myself to their delicious bakery peanut butter and oatmeal raisin cookies. I’ve been meaning to do a copycat peanut butter cookie but it involves using whole wheat flour and lots of sugar and I just couldn’t get around to making them knowing I’d eat the whole batch. To lessen the burden on my body, I realized I had the perfect opportunity to try and replicate the recipe! I’ll tell you these cookies are darn close, yet gluten and sugar free. Yay me!
- 3/4 cups oat flour (gluten free oats)
- 1/2 cup almond flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup crunchy peanut butter
- 1/2 cup creamy peanut butter (you really need to add the creamy to add to the creamy peanut butter flavor of the cookies, just using crunchy isn’t enough because of the little bits of peanuts. There is less actual peanut butter and the cookies will have less PB flavor)
- 1 1/4 cups erythritol (Z Sweet), if you don’t want the cooling effect but still want to use natural sweeteners, I think 1/2 cup erythritol, 1/2 cup agave nectar and 1/2 tsp stevia will work, then you can omit the almond milk) Also, you can try whatever sweetener or combo you prefer.
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla
- 1 TB almond milk
- Pre-heat oven to 350
- Cream the butter and erythritol (or whatever) with beaters, add eggs, vanilla and almond milk, mix well, add peanut butter, mix well
- In a separate bowl, mix dry ingredients together with a fork
- Slowly add dry ingredients to wet ingredients
- Drop onto cookie sheet and press down lightly with fork in a criss cross design. I use the OXO medium cookie scoop – basically a medium ice cream scoop
- Bake 10-12 minutes
- Cookies taste best when cooled, and even better day 2!!!
*** My mom was over while baking these cookies and poured the Z Sweet on top of a batch of cookies before baking, I’m talking, a teaspoon almost per cookie! She says that’s how she does her peanut butter cookies at home. Needless to say, these cookies didn’t turn out. The erythritol doesn’t crystallize the same as sugar and they were soft and mushy in the middle and smoked a bit. Oh well, the other ones turned out fantastically!
Disclosure: I was provided free product from Z Sweet