Low Sugar Flourless Peanut Butter Cookies and my Mother’s Day flowers!
About the time I think I’ve cut the sugar in every recipe that would possibly work, I find another that works just as well.
Do you remember my Flourless Peanut Butter Cookies? One cup peanut butter, one cup sugar, one egg. They’re delicious. They’re naturally gluten free so I can make them for my GF friends. They’re incredibly easy. And they have a very high sugar content.
I thought surely cutting the sugar in that recipe would mess up the consistency and turn out weird cookies – if they even turned out cookies at all. I am so happy to say, “I was wrong.”
The only thing that didn’t work when I cut the sugar in this recipe is that the dough didn’t allow me to do the cute little criss-cross fork squish thing. The dough was too sticky. Thankfully, life goes on and we’re all grown up enough to eat our peanut butter cookies without fork-squishing them, right? Thank goodness.
Low Sugar Flourless Peanut Butter Cookies
- 2 cups natural peanut butter
- ⅓ cup sucanat or brown sugar
- 1 egg
- Mix the ingredients together until smooth.
- Use a small or medium scoop to place dough balls on a cookie sheet, about two inches apart.
- Bake in a 350° oven for 10-12 minutes or until cookies are lightly browned.
- Allow them to sit on the cookie sheet for a few minutes before removing them to cool on a rack.
Matt and I are totally good with barely sweet treats. But the boys? Well, they’re a little more particular. Therefore, my kids are always the true testers for whether or not one of my Low Sugar Treats actually tastes good to other people.
I always hesitate to say these are low sugar, come try them because sometimes that makes the boys unsure from the get-go. But there I was, standing in the kitchen eating a peanut butter cookie. This made the boys suspicious. If Mom is eating it, it must be low sugar.
All that to say: These cookies smelled really good, which made my boys want some. Then they saw me eating them, which made them not so sure. I insisted they try a bite because I thought they were so good I could hardly stand it, and I knew they would like them once they tried.
What did they think?
Well, let’s just say that I had to stop them from finishing the entire batch in one sitting, and we all started shaking our heads once again at Betty Crocker for making us all think we needed eighty cups of sugar in cookie recipes just to make them taste good. C’mon, Betty.
You’ll want to look through all of our tried and true Low Sugar Recipes here. It is amazing how much sugar you can cut out of treats and still make them taste delicious! These Peanut Butter Cookies went from 2 cups down to 1/3 cup of sugar – and they are amazing.