Recipe: Tasty Sinless Peanut Butter Cookies

Sinless Peanut Butter Cookies. These are the best peanut butter cookies ever! Use your favorite store-brand peanut butter and a combination of white and brown sugar. For the best cookie shape, let the dough chill for at least three hours before baking. Very good cookies with just a little tweaking. Just for something a little different I threw in a package of chocolate/peanut butter swirl chips.

Because the dough is made with butter, chill the dough till somewhat. View full nutritional breakdown of Sinless Cookies calories by ingredient. This is a recipe for classic peanut butter cookies. You can cook Sinless Peanut Butter Cookies using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Sinless Peanut Butter Cookies

1. It's 1 cup of Nut Butter. I used super food spread just almond sesame chia & nuts.
2. Prepare 1/4 cup of Apple Sauce.
3. It's 1 tsp of Pure Vanilla Extract.
4. It's 3/4 cup of Sugar of choice. I used Coconut Sugar.
5. It's 1/4 cup of Flour of choice. I used Wholemeal Spelt Flour.
6. You need 1 1/2 tsp of Baking Soda.
7. You need 1/2 cup of Mini Chocolate Chips. Optional.

However, here are some great ideas for addons: Sugar: Roll cookie dough balls in coarse sugar before pressing and shaping with a fork. Hershey's kiss: Shape the cookie into a thicker shape (without pressing with a fork) and bake. As soon as the cookie comes out of the oven, press in a Hershey's kiss into. Butter: The butter should be warm enough to dent when pressed but shouldn't be soft and warm.

Sinless Peanut Butter Cookies instructions

1. Lightly grease two baking sheets and set aside. Per heat oven 250°F celceous.
2. In a medium mixing bowl, whisk together the peanut butter, apple sause, and vanilla.
3. In a small bowl stir together the remaining ingredients..
4. Pour the dry ingredients into the peanut butter mixture and stir until evenly mixed --- depending on the peanut butter you use, the dough may be too sticky to form balls. If this happens freeze the dough for 15 to 20 min.
5. Roll the dough into 24 to 28 balls and place on baking sheets and bake for 7 min. They will look undone but continue to cook as they cool down.
6. Place cookies on cooling rack until cooled. Store in an airtight container for 3 to 5 days..

Also, I use salted butter in this recipe. Brown sugar: I use light brown sugar. Peanut butter: I recommend using regular creamy peanut butter, not natural peanut butter in this recipe. Flour: To properly measure the flour, stir or sift the flour to break it up.. Then lightly spoon into the measuring.