Over the last few months, I’ve been wanting to make some sugar free baked creations but just haven’t found an idea that I felt was the lightbulb moment I was looking for. Last week, I found a recipe that seemed perfect for me to start modifying. I made a few attempts this week at perfecting the recipe and I finally have a recipe I’m happy to share. I should mention that all of the ‘trials’ were really good but the final version is better than the others by a smidge.
½ Cup or 129 grams All Natural Peanut Butter – I prefer weighing peanut butter. Look for a peanut butter that has peanuts or peanuts and salt as the only ingredients
1 tablespoon unsweetened almond milk
1 package sugar free instant pudding mix
Mix all ingredients into a dough. The dough forms fairly quickly and easily with a spoon, no mixer or heavy equipment necessary. Roll dough into balls and place on cookie sheet. Press a fork into dough balls to make signature peanut butter cookie cross hatch. Bake in 350 degree oven for 12-14 minutes. Recipe makes 14 cookies.
Now here is where the fun comes in – you can create lots of variations with this recipe. Some ideas:
Use chocolate pudding mix for a chocolate peanut butter cookie
Use vanilla pudding mix for a classic peanut butter cookie
Use vanilla pudding mix and a teaspoon of pumpkin pie seasoning for a fall pumpkin peanut butter treat
Add a dash of cinnamon to the classic vanilla and peanut butter mixture
Get creative with pudding mixes depending on your taste. Sugar free pudding mixes are easy to find in butterscotch, cheesecake, white chocolate, pistachio, vanilla, chocolate and several other flavors.
Classic Peanut Butter (made with vanilla pudding mix)
Chocolate Peanut Butter (made with chiocolate pudding mix)