Tuesday, 3 September 2013

Peanut Butter Cookies

First ever cookies on my blog. Total debut but I really like the result! Lovely peanut butter flavour with a hint of salt combine very nicely. Cookies are light, soft and taste delicious with cup of coffee or tea. Definitely worth trying J 

Ingredients (make 18 cookies):
·         100g Xylitol
·         50 g unsalted butter (soft)
·         1 medium egg
·         1 teaspoon vanilla
·         200 grams peanut butter crunchy
·         60g ground almond
·         40g soy flour
·         3/4 teaspoon bicarbonate of soda
·         pinch of salt  

·         Pre-Heat the oven to 180C.
·         Combine the dry ingredients in a bowl and set aside
·         Cream together the butter with egg, vanilla and peanut butter. Blend until smooth.
·         Add in the dry ingredients and mix well. Form a dough in a ball and put in the fridge for 30 minutes (or in the freezer for about 10 minutes)
·         Form little balls (a bit bigger than walnut) and place on a baking tray lined with baking paper Press each ball with a fork to flatten them a bit.
·         Put into the centre of the oven for 15-20 minutes until golden brown.

Enjoy J

Carbohydrates and Calories:

Whole dough
1 cookie

 Source: Adapted from Nigella 


  1. Can coconut flour be used in place of soy flour?

  2. Ive never tried it. When I dont have soy flour, I use ground almond instead ( it would be 100g ground almond in this recipe)

  3. Hi Ewelina! I made the peanut butter cookies today and they are great. I didn't have enough Xylitol so I made up the shortfall with Candarel.

    1. Great! I remember they were yummy. Need to make them again soon :)

  4. Hi Ewelina. These are too good, as i want to keep eating them. Made mine with 100% ground almonds and 100g of Erythritol in place of the Xylitol. I will try the carrot Cake for Christmas day. Thanks

  5. Thanks :) I do love them too. Carrot cake is a great choice. One of my favourites here. Merry Christmas!