Recipe and content provided by Amanda Hokanson
Low glycemic and sugar alcohol sweeteners don’t act or taste like sugar in baked goods and can cause some gastrointestinal distress. But, a few days ago I learned about this new option called BochaSweet that is derived from kabocha squash that apparently doesn’t trigger insulin stimulation.
I’ve been baking conventional cookies all day and my willpower was wavering, so I threw together a batch of peanut butter cookies. They do lack the chewiness of a traditional flour and butter cookie, but they are packed with peanut butter flavor and formed up nicely in the refrigerator.
Peanut Butter Cookies
Makes 41 cookies
- 454 grams natural peanut butter (16 oz)
- 113 grams butter (1 stick)
- 10 TBSP BochaSweet
- 3 large eggs
- 6 TBSP almond meal
- 1 tsp baking soda
- 28 grams oat fiber (2 TBSP)
- 1 heaping was tsp kosher salt (half the amount if using finer salt or salted butter)
- Preheat oven to 350F. Whip until fluffy and lightened in color by mixing 454 grams natural peanut butter (16 oz) and 1 stick of butter.
- Add the BochaSweet and whip until combined.
- Incorporate the 3 large eggs one at a time mixing thoroughly.
- Switch to paddle attachment (if using a stand mixer) and mix in the almond meal, baking soda, oat fiber, and kosher salt.
- I portioned with an 18/8 scoop (about 1.5 TBSP) and cross hatched with a fork dipped in the BochaSweet. I baked them on a dark non-stick pan in the bottom third of the oven for about 10 minutes. Cooled on pan for at least 10 minutes and then moved to a rack to cool completely.
They are a little cakey but very peanut buttery and that’s okay with me.
(Per 1 cookie)