D e l i s i o u c i t y

This recipe is very common if you run the keywords for low-carb/flourless/gluten-free peanut butter cookies in your search engine. I’ve adapted the ones that kept on popping up, and here’s my version. It may be good for those who suffer from Coeliac (pronounced see-liac) disease, or just anyone who is watching their carb and gluten intake. I’ve also cut out on the sugar or artificial sweetener from the basic recipe, seeing that the peanut butter that I used was already sweet. This is just too simple and quick, that you wouldn’t expect it to be tasty.. but it is!

Peanut Butter and Dark Chocolate Cookies
By Nikki A.

1 C reduced fat peanut butter
1 egg
If you are using sugarless peanut butter, add 1/2 C of splenda or brown sugar to taste
2 Tbspn chopped nuts (I used Brazil nuts, almonds and some flaxseed)
30g Dark chocolate, broken into chunks

Method
Heat oven to 200C. Mix all ingredients and use a tablespoon to scoop the dough onto a baking parchment. Press the dough with a fork to get that traditional cookie effect. Pop into the oven, and reduce the heat to 180c. Bake for 10 minutes or until you couldn’t bear the fragrant smell anymore ^_^

The cookies are just nice the way I like them, not too crunchy or snappy,  nor chewy and soft, but a nice balance between the two.  It was very hard to resist them as they came out of the oven! The dark chocolate chunks gave a rather bitter twist to the overall taste, and if you prefer milk chocolate, by all means substitute this recipe with that. I hope you enjoy this one ^_^

xx
nikki