Here at the Diabetes Diet, we recommend you try out low-carb baking. Those who embark on a low-carb diet often feel they miss out on the sweet stuff, so low-carb baking can fill that gap – plus it comes with the added bonus that you won’t be eating the nasties that go into commercial baking.
Here’s a recipe for peanut choc chip cookies.
Peanut choc chip cookies
- 125g/4.5oz of chunky peanut butter
- 185mls/6fl oz of double cream
- 75g/2oz chopped pecans or peanuts
- 35g/1oz plain chocolate drops (70% cocoa solids is best) or chunks
- 2 teaspoons vanilla essence
- 2 tablespoons of granular sugar substitute (see notes below)
- 2 tablespoons soy flour or coconut flour
- 1 teaspoon baking powder
- Pre-heat the oven to 190 deg/375deg/gas 5 and grease a baking tray or use a silicon liner on a baking tray.
- Mix all the ingredients together in a mixer or by hand in a bowl, but put the nuts and choc chips in last.
- Put teaspoons of the cookie mixture on the tray and bake for 10 minutes.
- These biscuits are very crumbly. Store them in a biscuit tin in the fridge and place layers of kitchen towel between each layer of biscuits. Like a lot of low carb baking, they will last a long time in the fridge, 2-3 weeks.
- If you double the recipe up, the amount of peanut butter is just short of a jar, so just use up the whole jar.
You can either use straight Splenda or in place of one tablespoon of Splenda ¼ tablespoon Splenda and ½ tablespoon of xylitol or erythritol. Another substitute is 1/3 tablespoon of Truvia.
Makes about 8 – with a carb count of 5g per biscuit.
What’s your favourite low-carb cookie recipe? We’d love to know… Tell us in the comments, or email us a pic of your cookies and the recipe and we’ll feature it on our website.
Chocolate picture thanks to Wikipedia.