"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

PEANUT BUTTER CRISS CROSS COOKIES [SUGAR-FREE & FLOUR FREE] Recipe

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This recipe for PEANUT BUTTER CRISS CROSS COOKIES [SUGAR-FREE & FLOUR FREE], by , is from The Andrews Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Reish

Category:
Category:

Ingredients:  
Ingredients:  
Net Carbs: 1 gram per cookie
Ingredients
1 cup creamy peanut butter
⅓ cup plus 1 TBSP Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend) *Or use ¾ cup of a cup-for-cup sugar sub
1 large egg
½ teaspoon baking soda
¼ teaspoon salt

Directions:
Directions:
Instructions
Preheat oven to 350°.
Stir together all ingredients in a medium bowl until well blended.
Drop dough by small to medium cookie scoops (or roll into balls) 2 inches apart onto parchment paper-lined baking sheets.
Dip a fork into granulated sugar-free substitute and make criss-cross lines on each cookie, dipping into the “sugar” before each cookie.
Bake at 350° convection for 10 to 12 minutes (12 to 15 minutes regular oven) until puffed and lightly browned.
Cool on baking sheets on a wire rack 5 minutes.
Transfer to wire rack, and let cool 15 minutes.

Number Of Servings:
Number Of Servings:
18

 

 

 

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