Peanut Butter Cookies
250g peanut butter
9 Tb. (53g) powdered isomalt or sorbitol (you can sub this for erythritol but the cookies will not turn out as chewy or tasty)
3 Tb. (18g) powdered erythritol or xylitol
(optional) 1/2 ts. molasses (for flavor)
1 egg (50g)
1/2 ts. vanilla
1/2 ts. baking soda (bicarb)
1/4 ts. salt (skip this if your peanut butter is salted)
Preheat your oven to 180C/350F degrees.
Beat together the peanut butter and sweeteners until creamy and well combined.
Mix in the rest of the ingredients and beat well. The dough will be very thick.
Roll into 2Tb. balls and flatten slightly on a cookie sheet lined with a non-stick baking mat.
Use a fork to imprint a cross-hatch design on each cookie if you'd like.
Bake for 10 minutes for very soft cookies, 15 minutes for firmer cookies with a soft chewy center, or 20 minutes for crispy-edged cookies with a firm but chewy center.
Note: These are BIG cookies by all standards except North American ones, so if you want to be a normal human and make regular sized cookies, remember to cut the baking time down so they don't over-bake.
Simply sub out the peanut butter for any creamy nut butter of your choice, and you will have CHEWY: