5 tbsp Wholesome Organic Erythritol
3 tbsp Wholesome Organic Light Brown Sugar
¼ tsp Wholesome Organic Molasses
½ cup butter, softened
½ cup peanut butter, smooth or chunky
2 cage free, organic egg yolks
¼ cup organic 2% milk
1¼ cup all-purpose flour
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
Preheat the oven to 300°. Line a cookie sheet with parchment paper. In a mixer, cream butter, Organic Erythritol, Organic Sugar and Organic Molasses for no less than 5 minutes until light and creamy. Add the milk and egg yolks until completely incorporated. Add peanut butter and mix until smooth. In a separate bowl, combine flour, baking soda, baking powder and salt and mix completely.
Add the dry ingredients to the butter mixture and mix until smooth. Chill the dough for at least 3 hours before rolling. Roll the dough into 1¼ inch balls and space them 3 inches a part on the cookie sheet. Press the back of a fork into the balls to create a pattern. Bake for 15 minutes. For a crispier cookie, bake for 9 minutes at 350°.
Recipe Source: Chef Shannon Burggraff for Wholesome!
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