I have to start with my all-time FAVORITE: The Peanut Butter Stevia Cookie. I love these! They taste almost as good as real peanut butter cookies. It’s more crumbly and not as chewy, and unfortunately Stevia gives it a bit of a bitter taste, but overall not bad. I especially like crumbling these yummy treats on top of my gluten-free, no sugar chocolate ice cream. (I’ll post that recipe another time!)
- A 16 oz. jar of peanut butter (make sure there is no sugar in the ingredients)
- 3 Tbsp. of Stevia*
* I use Trader Joe’s brand Stevia powder. If you are using a different type or brand (Truvia, Sweetleaf, Kal, Stevia in the Raw, etc.), you will need to test how much to use. Some people use as little as 1/4 tsp.
- 1 Tbsp. of Stevia for fork dipping
- 2 eggs
- 2 tsp. vanilla
Preheat oven at 350˚F.
Mix all ingredients until it’s like cookie dough. (It will appear to be runny but keep mixing.) Roll into 1-inch balls. Place on greased sheet. Take a fork and dip it into Stevia then press into the balls to make criss-cross design. Makes 24 cookies.
Bake for 12 minutes.