I don’t ever make peanut butter cookies. I know this sounds strange, because I love peanut butter, but I haven’t found a peanut butter cookie that I actually like (maybe that’s a challenge). These gluten free cookies, though, intrigued me because they are so simple, quick, and not overly sweet.
I chose to roll mine in powdered sugar, which gives the cookies a delicate texture, kind of like Mexican Wedding cookies. You can choose, however, to roll them in granulated sugar, which will give them a more tender texture with a sugar-crisp exterior. I like the powdered sugar because I like my cookies to have that light-as-air texture that melts in your mouth. Try them both ways!
~Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper.
~In a bowl, cream together the peanut butter and Splenda (it really is easiest to just do this by hand with a fork). After they are incorporated, whip in the baking powder. Then add the egg whites and mix until incorporated. This is a very sticky dough, so use a very light hand to portion teaspoon-sized balls of dough, transferring them to the powdered sugar (lightly coat the balls) then to the baking sheet. Bake for 8 min (don’t over-bake them). If you want flat cookies, lightly press the balls with the back of a fork or spatula, but the rounded cookies are delightful too!
