Notes: Neufchâtel (⅓-less fat) cream cheese or regular cream cheese may be substituted for the Greek yogurt cream cheese.
This stevia powder (¾ teaspoon, or adjusted to taste) may be substituted for the vanilla crème stevia. Alternatively, about 1 ½ tablespoons of granulated sugar, brown sugar, or coconut sugar may be substituted. I do not recommend substituting another liquid sweetener (i.e. honey, maple syrup, etc.) because it will make the mixture too runny.
White whole wheat flour or all-purpose flour may be substituted for the whole wheat pastry flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.
For a gluten-free flour substitute, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon
xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured
like this.
Any milk may be substituted for the nonfat milk.
I highly recommend using my
easy blender peanut butter to make these cookies! Otherwise, substitute a natural drippy-style peanut butter. The only ingredients on the label should be “peanuts” and “salt.” Do not substitute chunky peanut butter. The cookie dough will be too dry and won’t come together.
Light brown sugar may be substituted for the coconut sugar.
Some brands of flour are more absorbent than others.
This is the brand that I use. If the cookie dough is too dry and won’t come together after a few minutes of mixing (it does take a bit of effort to get all of the flour worked in!), add additional milk ½ teaspoon at a time until all of the flour has been incorporated.
{gluten-free, clean eating, low fat, low calorie}