INGREDIENTS
Dry:
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1 Cup Xyla sweetener
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1 Tbspn Molasses (makes above into brown sugar – and cookies are darker).
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2 tsp Maple Flakes (Costco), or try 1 Tbspn Real Maple Syrup
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2 Cups Whole Wheat Flour
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2 tsp Baking Soda
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1/3 tsp salt or less
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1/2 cup, slivered Nuts, Almonds, Raw, or just crush peanuts up – it’ cheaper!
Wet Ingredients:
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1 Egg
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3/4 Cups Peanut Butter
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1/2 C Butter, Salted
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2 tsp Vanilla extract
DIRECTIONS
Mix all Dry ingredients together in a large bowl.
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Put butter/margarine into a glass container, soften in microwave (maybe 20 seconds or so).
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Put all wet ingredients into the dry ingredients bowl.
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Mix well with spoon, then work dough with hands until it’s nice and smooth.
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Put oven on 350F.
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Shape dough into 1 1/4″ round balls, and put on stone cooking sheet. Flatten with fork. (No oiling of stone necessary).
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Bake for about 30 mins, or until PAST golden brown. A bit ‘overdone’ is good!
They have a grainy texture, and they are darker than in the picture above. However, they are good, especially if you leave them for three days or so before eating – they seem to get a little ‘crunchier the older they get!
Makes about 50 Cookies.