These cookies have 120 calories and 3 grams of sugar per serving compared to the full sugar version that has 150 calories and 11 grams of sugar per serving.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 18 min |
| Cook: | 12 min |
| Yield: | 2 1/2 dozen cookies (serving size: 2 cookies) |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 18 min |
| Cook: | 12 min |
| Yield: | 2 1/2 dozen cookies (serving size: 2 cookies) |
Ingredients
- 3/4 cup Truvia® Baking Blend
- 1 cup peanut butter
- 3 tablespoons shortening
- 3 tablespoons plus 2 teaspoons unsalted butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Combine Truvia® Baking Blend, peanut butter, shortening, butter, egg and vanilla in a large bowl and mix on low speed until combined.
- In a second, smaller bowl, whisk together flour, baking soda and salt. Add slowly to the larger bowl and mix until combined.
- Shape dough into 1-1/4-inch balls, flattening slightly on the top and bottom.
- Place cookies 3 inches apart on a parchment-lined or ungreased cookie sheet.
- Using a fork, press a crisscross pattern in each cookie.
- Bake 12 to 14 minutes or until lightly browned.
- Allow to rest 5 minutes on pan, then place cookies on a wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 108 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 62 mg |
| Serving Size | 1 of 30 servings |
| Calories | 108 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 62 mg |
Reviews
I’ve made them a few times now, and added a little extra peanut butter and some water to keep them moist like regular peanut cookies. They came out great!
They are good but slightly dry. Batter was very crumbly and hard to roll but we will make again. I’ve never made dessert out of Truvia so this might be the cause of the texture