Soft & Chewy Peanut Butter Cookies with Jaca

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