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
Preparation:
·
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
|
|
Carbohydrates
|
58g
|
3.2g
|
Calories
|
2429
|
134
|
Can coconut flour be used in place of soy flour?
ReplyDeleteIve never tried it. When I dont have soy flour, I use ground almond instead ( it would be 100g ground almond in this recipe)
ReplyDeleteHi 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.
ReplyDeleteGreat! I remember they were yummy. Need to make them again soon :)
DeleteHi 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
ReplyDeleteThanks :) I do love them too. Carrot cake is a great choice. One of my favourites here. Merry Christmas!
ReplyDelete