One of my favorite pastimes is sipping English tea and eating cookies. Even better is dunking those yummy, homemade cookies in my afternoon tea. Now that I've converted to using stevia when baking my cookies, there is a lot less guilt enjoying this childhood pastime. Try this new recipe and give me your feedback.
- 1 stick of unsalted butter
- 5 tablespoons stevia baking blend
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup of peanut butter, chunky style
- 1 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- Additional 2 tablespoons of stevia for crosshatch pattern.
Preheat oven to 350 degrees. In a large mixing bowl, beat together butter and stevia. Beat in egg, vanilla extract and peanut butter, scraping down the bowl frequently. Place a sifter over the mixing bowl. Sift/stir the flour, salt, and baking soda in the mixing bowl. Using a medium size cookie scooper, make 2 teaspoon size balls. Set them on a baking sheet lined with parchment paper, approximately two inches apart. Dip a fork into a separate bowl of stevia, then press a crosshatch pattern into the top of each dough ball. Bake the cookies 12 to 13 minutes. Cool on baking sheet 2 minutes, before removing to wire rack. Makes 2 dozen.
Using a small size cookie scooper will yield approximately three dozen cookies. Additionally, make sure to buy the stevia baking blend. It can be found under the brand name Truvia in the grocery store. Enjoy!