I received a sample of a new all natural, zero-calorie sweetener from the makers of Splenda, called NECTRESSE™Sweetener. It is made with the extract of the monk fruit, a small green melon from the mountain regions of Asia.
I decided to try it in gluten-free peanut butter cookies. These would be great for anyone trying to cut back on flour and sugar.
I had my 8-year-old son taste test the cookies. He loved them. In fact, he ate quite a few!
Gluten-Free, Sugar-Free Cocoa Peanut Butter Cookies
Makes 12 – 16 cookies
1 cup natural peanut butter
1 teaspoon baking soda
10 packets Nectresse sweetener, or more to taste
1 tablespoon unsweetened cocoa
1 packet Nectresse
Combine the first four ingredients and stir well with a fork. Roll into balls. Use a small dough scoop or tablespoon for consistency. Combine cocoa and remaining packet of Nectress on a plate. Roll dough balls in cocoa mixture. Place on cookie sheet and flatten gently with a fork, making a crisscross pattern.
Bake in a 350-degree oven for 8-10 minutes, or until cookies are set. Allow to cool before eating.
Overall, this was the best sugar substitute I have tasted. You can try it yourself by visiting their website for a FREE sample of NECTRESSE™Sweetener and judge for yourself. It is available in stores now and comes in packets or canisters.
Lisa Ling is also a fan of Nectresse. You can watch her video testimonial below.