Peanuts are a very versatile sweet treat that is naturally sugar free. Some spreads include Nature’s Promise, Skippy, and even Smuckers.
Then, you have the original, the traditional peanut butter and jelly sandwich(PB&J.) You even have peanut butter sauces to pour over your ice cream sundaes and it’s simply great with fruit like bananas and apples. There are even peanut butter cookies.
PEANUT BUTTER COOKIE RECIPE
To make this recipe you need a peanut butter spread and it can be any type you want, whether smooth or crunchy.
Then you need eggs, vanilla extract, and a sweetener such as sugar, honey, or agave syrup (this is very low on the glycemic index.) Of course, this is your choice.
Take one cup of peanut butter and mix in two eggs. Then, add in one tsp of vanilla extract and half a cup of sugar cane. Or if you prefer to use honey or agave, only use a quarter of a cup. Make sure that you mix every ingredient evenly. If necessary, you may add a splash of milk to moisten the mixture as you stir.
Then, you have to use your hands to shape the cookies. Take a scoop of the peanut butter dough approximately the size of two quarters. Roll it into a ball and slightly flatten it on a cookie sheet. Continue to repeat this process until, you have a total of eighteen cookies.
Preheat your oven to 350 degrees and bake for ten to twelve minutes. Then, you have sweet, crunchy cookies that are great for a “good old fashion dunkin.”
PEANUT BUTTER ALTERNATIVES
Of course, if you are allergic to peanuts you can revise this recipe. There are alternative spreads that can be used like cashew, almond, soy, and sunflower seed. ENJOY!