Peanut butter cookies are one of my all-time favorites. We all know the benefits of peanuts — besides being yummy, they are a great source of protein and antioxidants.
In this version of the classic peanut butter cookie recipe, instead of white sugar I’m using organic coconut sugar, an all-natural sweetener derived from the flowers of coconut trees. One of the benefits of using coconut sugar is that it registers lower on the glycemic index than refined white sugar.
I’ve been experimenting with using coconut sugar in place of white sugar in recipes, and have found that it tastes great and bakes wonderfully. Coconut sugar can be substituted 1:1 for regular sugar. Honestly, I can’t tell any difference between this cookie and the ones I’ve always made with white sugar. They’re just as delicious!
- 1/2 cup organic coconut palm sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1/2 cup butter, softened
- 1 egg
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped peanuts (chop in food processor)
- Preheat oven to 375 degrees.
- Mix sugars, peanut butter, butter and egg.
- Stir in remaining ingredients.
- Shape dough into 1 1/4″ balls. Place 3″ apart on baking sheet sprayed with nonstick cooking oil spray.
- Flatten with fork in crisscross pattern.
- Bake until light brown, about 15 minutes.
- Remove from cookie sheet onto rack to cool.
Makes about 2 1/2 dozen cookies.
©Michelle Rogers, Inc.
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