- 1 cup reduced fat peanut butter (creamy or crunchy – your choice)
- 1 cup sugar substitute with fiber (recommended: Splenda)
- 1/4 cup egg substitute
- 1 teaspoon vanilla extract
- Kosher salt, if desired
- Cooking spray, if needed
When I first found out I had celiac disease, I turned to my friend and excellent blogger Steven Rice. I asked his opinion on how to transition into a gluten-free blog after doing years of guilt free work that was full of gluten. Along with excellent advice, he sent me a recipe that was gluten-free but asked me to thindulge it. It was my first deliberate gluten-free baking attempt and they came out great! Thank you Steve!
We don’t have a video of this recipe right now, but check out our channel at http://www.youtube.com/user/Thindulge and see videos of other recipes from this blog. If you have any requests, please let us know!
Preheat the oven to 350 degrees F.
In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto silicon baking mats on baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Spray your fork if the cookies stick too the fork. Lightly sprinkle salt on top of the cookies, if desired for an added layer of flavor.
Bake until golden around edges, about 10 minutes. Transfer to racks to cool. Repeat with the remaining dough.
Here’s the skinny:
First, I used a reduced fat peanut butter to cut out fat, calories and cholesterol. To achieve the same goal, I used egg substitute as well.
Also, instead of sugar, I used a sugar substitute with fiber to cut out sugar and also add extra fiber to the cookies.
CALORIES SAVED: 1188c
FAT SAVED: 56g
SATURATED FAT SAVED: 13g
CHOLESTEROL SAVED: 266mg
SUGAR SAVED: 200g
FIBER ADDED: 48g (Same amount as in almost 4 cups of oat bran!)