PEANUT BUTTER SUGAR COOKIES

Hey! So I'm swearing off of wheat. I may or may not have a more severe wheat allergy than I thought, and I'm determined to find out just how bad it is! If I feel better in a week, I can kiss toast, cake, brownies, and cookies goodbye, at least the super yummy versions of them! This Peanut Butter Sugar Cookie recipe is my ode to wheat filled deliciousness. You know me though, I'll set about creating a gluten free sweet and then you'll have the recipe for that too! 

I needed a cookie. A peanut butter cookie to be exact. I had no flour or JIF all natural peanut butter. In an act of desperation, I grabbed a sugar cookie mix, the chocolate PB2, a stick of butter, brown sugar, and some apple sauce, and started baking. In case you're wondering what in the world PB2 is: PB2 is powdered peanut butter. It is all natural, preservative free, and contains no artificial sweeteners. It can be reconstituted with any liquid really ( I prefer milk, especially chocolate ). You can make smoothies, or use it in cooking and baking! PS. It has less fat than regular peanut butter. So many wins. You can discover it here, and search for stores near you that carry it!

Fun fact: I am incapable of making a peanut butter cookie with any form of creamy peanut butter. I have no idea what I'm doing wrong! Do you know a good creamy peanut butter cookie recipe? Mine crumble to pieces.

Onward! Here is my modified peanut butter cookie recipe. A peanut butter sugar cookie might sound a little odd, but they were delicious! 

You will need:

1 package sugar cookie mix

1/3 of a cup of chocolate PB2

2 tbsp dark brown sugar 

1 stick of unsalted butter

1/4 of a cup apple sauce

Preparation

Preheat oven to 375˚

Line a baking sheet with non stick aluminum foil or parchment paper.

Melt butter and set aside to cool for a few minutes. In a medium mixing bowl combine sugar cookie mix, brown sugar, apple sauce, and PB2. Mix in melted butter until you have a semi-moldable dough.  If the dough is a touch thick you can add a splash of milk. Roll dough into two inch balls and pull in half. Place on lined baking sheet pointy side up! Bake for 8-10 minutes, or just until slightly golden on the small peaks.

• Because of the sugar cookie base these peanut butter cookies are lighter in color. If you leave them in the over until they are fully golden brown they will burn and be incredibly hard after cooling!

That's it! Place cookies on a cooling rack to set up a little bit, or eat them nice and hot, with a glass of milk of course! Make that chocolate milk!

What's your favorite cookie recipe? I'd love to know!

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