These peanut butter cookies use a baking sugar substitute instead of regular sugar. They are gluten-free only when every ingredient, including the peanut butter and sweetener, is confirmed gluten-free. A sugar substitute does not automatically make a recipe suitable for every person with diabetes, so check the nutrition information and choose a portion that fits your individual needs.
Ingredients
- 1 cup peanut butter, creamy or crunchy
- 1⅓ cups baking sugar replacement, suitable for baking (check the package directions)
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a bowl, mix the peanut butter, egg, vanilla, and 1 cup of the baking sugar replacement until combined.
- Roll the mixture into small balls and place them on the baking sheet, leaving about 2–3 inches between cookies.
- Use a fork to gently press a crisscross pattern into each cookie. If desired, use a little of the remaining sweetener, provided its package directions allow it to be used this way.
- Bake until the cookies are set, checking them after about 8–10 minutes because ovens and ingredients vary. Let them rest on the tray for a few minutes before transferring them to a cooling rack.
Important Notes
These cookies contain peanut and egg, which are common allergens. Sugar substitutes differ in sweetness, texture, and baking performance, so follow the product label and expect that results may vary. For celiac disease, use ingredients labelled gluten-free and check for cross-contact. For diabetes, consider the total carbohydrate content and serving size rather than assuming that a recipe is automatically “diabetic-safe.”