1/2 cup natural peanut butter
1 cup sweetening equivalence (EZ Sweetz, Splenda, etc.)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Beat the butter, peanut butter, egg, sweetener, and molasses until creamy, about 2 minutes. Mix together the dry ingredients and stir them into the peanut butter mixture. Wrap dough in plastic and refrigerate until firm (2-3 hours).
Preheat oven to 350°F. Shape dough into 1-1/2-inch balls. Place about 3 inches apart on parchment-lined cookie sheet (you can spritz the paper lightly with cooking spray, but I’m not sure it’s necessary). Flatten balls in crisscross pattern with a moistened fork. Sprinkle with a crystal sugar substitute if you’d like (Truvia, Splenda, etc.) Bake until bottoms are light brown, about 11 minutes. Transfer entire parchment paper to a rack to cool.
Makes about 20 cookies.