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Recipe: Low-Sugar Peanut Butter Chocolate Oatmeal Cookies
Soon I'll be adding this to my Mom's Cookie Recipe Swap. It's not a particularly fancy cookie, but it's a great low-sugar recipe for two reasons: first, the peanut butter adds a nice hit of protein; and second, it's one of the few low-sugar cookie recipes I've found that has a good chocolate flavor. So, enjoy!
Peanut Butter Chocolate Oatmeal Cookies
Adapted from a Splenda.com recipe
3/4 cup All-Purpose Flour
1/4 cup cocoa powder
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup salted butter, softened
1/2 cup chunky peanut butter
3/4 cup Splenda*
1/4 cup light brown sugar, packed
1 1/2 tsp vanilla extract
1/2 bar deep, dark chocolate*
A couple ingredient notes:
* Instead of chocolate chips, I like to use a 70% cocoa dark chocolate bar, which is quite low in sugar and still imparts a nice, non-bitter chocolate flavor. The smaller you chop it, the more you'll distribute its flavor through the cookies.
* Also, if you prefer, you might try another granulated sweetener like Truvia in place of the Splenda. For the record, I am aware of the current health concerns regarding Splenda, so please - there's no need to comment about them here. I use Splenda in very moderate amounts, and whether you use it or not is entirely up to you.
• Pre-heat your oven to 375 degrees.
• Stir the flour, oats, baking soda, baking powder together in a medium bowl. Chop up the chocolate and stir that into the flour mixture.
• In a large bowl, beat the softened butter and peanut butter together until they're fluffy. (Seriously, don't be afraid to beat them for a full five minutes or so. The more air you incorporate at this step, the lighter your cookies will be.)
• Add the egg and vanilla and beat until blended.
• Add the flour mixture one third at a time, stirring after each addition.
• Drop the dough by teaspoonfuls on an ungreased cookie sheet. This dough, being low in sugar, won't spread in the oven like a regular cookie dough will. So, if you prefer flat cookies, just mash them a little with the back of a spoon before baking. Or don't - they can be mounded, too.
• Bake for 10-11 minutes. Here's another quirk of low-sugar cookies: they don't brown. So the way you can tell if these are baked is to tap them lightly with your finger. If they spring back, they're done. Definitely, don't let these overbake.
• Cool the cookies on wire racks and store them in an airtight container.
A Note on Keeping:
Low-sugar cookies don't keep very long (sugar, as it turns out, is a preservative). So this recipe makes about two dozen cookies, and that's plenty for their shelf-life, Usually, when we make these, we'll enjoy a few cookies fresh from the oven, a couple each day over the next two days, and after that, they can get rather chalky. So don't bother doubling this recipe, unless you have hordes to feed.