How was your weekend?
We had a really nice weekend that went by way too fast. I really have a hard time with spring forward, year after year, so I'm feeling a little less than fresh this week. It's all evidenced by the fact that this post was supposed to be for Monday, but I just couldn't get it together. Also, it's grey and rainy and just overall bleh outside.
You know what makes Mondays & Tuesdays better, even during a spring forward week?
Especially cookies that aren't 100% terrible for you. They are also not 100% good for you, but they fall on the better/not terrible end of that spectrum. And to be honest, they are 100% worth it.
These cookies are inspired by a batch that my friend Megan brought over while we were snowed in with cocktails during snowstorm jonas.
They were super soft and peanut buttery and had jam in the middle and I ate the entire plate that evening, sneaking more and more every time Shaun walked out of the kitchen. They were soooo good.
Then I couldn't get it out of my head to try them with less sugar because then I could eat them all the time, and openly. Not just on a Saturday night and not only hiding in a corner devouring cookie after cookie.
I removed the granulated sugar from these all together and replaced it with 1 part baking Splenda and 1 part pure maple syrup. It resulted in an even softer cookie that was really, truly delicious. Next time, I'll try it with no artificial sweetener and see how that goes! Thanks to Meg for sharing these, and a snowstorm, with us.
flourless peanut butter cookies
1 C peanut butter
1/4 C Splenda for baking
1/4 C pure maple syrup
1/2 tsp vanilla extract
Preheat oven to 350 degrees.
Mix all ingredients together in a mixing bowl. A rubber spatula works just fine. Scoop out in tablespoons onto an ungreased cookie sheet. You will likely need 2 cookie sheets for all of the cookies. Bake for 8-10 minutes. Let cool slightly and move to a wire rack to finish cooling. Cookies will remain soft.
Makes 18-20 cookies. Store in an airtight container for up to a week.