Sugar-free peanut chocolate cookies
What to do if you find half a pint of peanut butter in the cupboard? That's right, you make clean Christmas cookies!
Okay, that may not be the first thought of the average German, but half the glass inspired me right away to a clean recipe! A few leisurely Google rounds later I had an approximate recipe for sugar free chocolate peanut cookies in mind. So fire up the oven and get rid of it!
Same time as a warning: You can not expect crispy-crunchy biscuits here. The peanut chocolate cookies are very fragile and juicy. Overnight in the fridge, they became a little firmer, so be sure to let them cool before you take them off the baking sheet. I'd love to crumble it into my all-evening low carb quark dessert!
You can also use the dough quite easily for mugs . Simply place the dough in a cup and put in the microwave for 30 seconds.
Sugar Free Peanut Chocolate Cookies Recipe
will yield about 12 pieces of 40 kcal
- 1 egg
- 1 banana
- 50 g peanut butter
- 4 drops sweetener ( Flavdrops chocolate peanut *)
- 1 tsp baking cocoa (my favorite is from Valrhona *)
- 1 teaspoon of flaxseed flour a pinch of vanilla, nutmeg, cinnamon and salt 1/4 teaspoon baking powder
- Optional: whole walnuts
Instructions
- Preheat oven to 180 ° C convection.
- Beat the egg until fluffy.
- Make the banana into porridge and add the peanut butter to the egg mass.
- Mix the remaining ingredients separately Sift and mix over the damp mass.
- Pour the dough onto a baking tray with a tablespoon and bake for 10-12 minutes.
- Allow the cookies to cool completely.
Notes
I always make my linseed flour myself with my crusher *. Also perfect for oatmeal and nutmeal!
Keep it in the fridge for about 3-4 days.
For more Christmas feeling, just add some spiced biscuits!
