These Flourless Chocolate Peanut Butter Swirl Cookies are soft, dense, and easy to make with half the sugar and no flour!
Stevia In The Raw® has sponsored this blog post and has provided product samples to create this recipe.
The kids are headed back to school, the nights are cooling off, and it’s time to get back to baking! One of my favorite childhood memories was coming home from school to find freshly baked cookies waiting for us. So, I decided to make these flourless chocolate peanut butter swirl cookies that are the perfect thing for an after-school snack.
Besides skipping the flour, these cookies also have half of the sugar because I replaced half of it with Stevia In The Raw® Baker’s Bag.
Stevia In The Raw® is a zero-calorie sweetener that contains extracts from the sweet leaves of the stevia plant. It is perfect for any baking and cooking needs.
You can save up to 700 calories in a recipe for every cup of sugar that is swapped out for Stevia In The Raw® Bakers Bag!
Stevia In The Raw® Bakers Bag measures cup for cup like sugar, so it can easily be used in any of your favorite recipes to reduce sugar and calories. It is formulated so that 1 cup has the same sweetness as 1 cup of sugar.
When using Stevia In The Raw® for baking recipes, replace about half the sugar in order to achieve the proper browning, rising, and caramelizing that only sugar can provide.
For this recipe, I used 1/2 cup of brown sugar and replaced the second 1/2 cup with Stevia In The Raw® Baker’s Bag.
Put the peanut butter, Stevia In The Raw®, brown sugar, eggs, vanilla, and baking soda in a bowl. Stir until combined.
Move half of the dough into a different bowl and stir the melted chocolate chips into one of the halves of the dough.
Flatten the dough into rectangles, about 4 1/2 x 8 inches, on large pieces of parchment paper.
Flip the chocolate peanut butter dough rectangle onto the peanut butter cookie dough rectangle so that the dough is now sandwiched between the two pieces of parchment paper.
Use a rolling pin to flatten both pieces into a large rectangle about 8 x 12 inches.
Roll up the dough starting at the long end, and cut it into 24 slices.
Bake on parchment-covered baking sheets at 350°F for 6-8 minutes. Slide the parchment paper and cookies off of the baking sheets onto the counter to cool completely.
These Flourless Chocolate Peanut Butter Swirl Cookies are perfect with a glass of cold milk or a cup of hot coffee.
Flourless Chocolate Peanut Butter Swirl Cookies
Ingredients
- ¼ cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- ½ cup Stevia In The Raw® Baker’s Bag
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon baking soda
Instructions
- Melt the chocolate chips in the microwave and stir until smooth. Set aside to cool slightly.
- Put the peanut butter, Stevia In The Raw®, brown sugar, eggs, vanilla, and baking soda in a bowl. Stir until combined.
- Move half of the dough into another bowl and stir the melted chocolate chips into one of the halves of dough.
- Flatten the dough into rectangles, about 4 1/2 x 8 inches, on large pieces of parchment paper.
- Flip the chocolate peanut butter dough rectangle onto the peanut butter cookie dough rectangle so that the dough is now sandwiched between the two pieces of parchment paper. Use a rolling pin to flatten both pieces into a large rectangle about 8 x 12 inches.
- Roll up the dough starting at the long end and cut into 24 slices.
- Divide between two parchment covered cookie sheets. Bake one sheet of cookies at a time.
- Bake at 350°F for 6-8 minutes.
- Slide the cookie covered parchment paper off of the cookie sheets onto the counter to cool.
- Store in an airtight container.
AD says
What can we substitute for the Stevia in the Raw powder? Because I would rather not use that. Would I just use more sugar?
Tonia says
Hi! Yes, granulated sugar measures cup for cup with Stevia In The Raw® Bakers Bag! Happy Baking! ~Tonia
Diego Lopes says
Oh lord, these are AWESOME. Thanks for this delicious recipe!
Jane Davidson | Typically Jane says
Yum! These look SO good! Pinning for later.