These gluten free and sugar free peanut butter cookies are simple to make, and they make a great snack or even a breakfast: eat a few and you’re already full. This is partly because using these alternative sweeteners instead of sugar makes for a denser structure. The original is from the Dove’s Farm website, and it turned out to be a good recipe to adapt into a sugar-free version.
From my experience, it’s rare that a 50/50 split of agave and erythritol is successful, but this time it worked out splendidly. The texture was just as it should be, and the crystallised erythritol only added to the crunchiness of these cookies. Win-win!
Please note: the proportions of this recipe are for salted peanut butter, as it was the only kind I could find in my local shops. (I used Urtekram’s organic crunchy peanut butter.) Unsalted peanut butter would call for considerably less agave and erythritol, but that would change the baking time as well. You’ve got to be pedantic about baking times when using erythritol.
125 g butter or margarine (I used Becel to make these)
50 g agave syrup (I always use Biona)
50 g erythritol
125 g salted crunchy peanut butter
1 tsp baking powder
175 g rice flour
1. Cream together the butter, agave syrup, and erythritol.
2. Beat in the peanut butter and the egg. I used a handheld mixer; it’s important that the erythritol is evenly mixed, as it doesn’t really melt like sugar.
3. Mix in the baking powder and rice flour.
4. Roll tablespoonfuls of dough into balls, place them on a baking tray, and flatten each ball with a fork. (The original recipe specified an oiled baking tray, but I used simply parchment paper on the tray; it also specified teaspoonfuls of dough, but in this case tablespoonfuls will work better.)
5. Pre-heat the oven to 150°C and bake for exactly 22 minutes.