Classic soft and chewy peanut butter cookies made healthier by swapping all the sugar for Jaca (allulose). Golden, buttery, and loaded with peanut butter flavor — just like grandma made, minus the sugar spike.
Prep Time: 15 minutes | Cook Time: 9 minutes | Servings: 36 cookies
Ingredients:
- ¾ cup creamy peanut butter (not natural)
- ¾ cup unsalted butter, room temperature
- 2 cups Jaca sugar (replaces 1 cup granulated sugar at 2x ratio)
- 2 cups Jaca brown-style sugar — Jaca mixed with 2 tbsp molasses (replaces 1 cup packed brown sugar at 2x ratio)
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions:
- In a large bowl with an electric mixer (paddle attachment works best), beat peanut butter and butter until smooth.
- Add the Jaca sugar and Jaca brown-style sugar. Beat on high speed until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla and beat on low speed until just combined.
- Add flour (fluffed and leveled!), baking soda, and salt. Beat on low speed just until the cookie dough comes together. Do not overmix.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Press down gently with a fork in a crosshatch pattern.
- Bake for 8–10 minutes, just until set — a slight glossy sheen in the center is okay. The cookies will continue to firm up on the hot pan.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
This is a Jaca-adjusted healthier version — all the peanut butter goodness with zero sugar.
Adapted from Spend With Pennies
