I have such a sweet tooth and am always searching for ways to make my favourite treats healthier. I came across these low starch peanut butter cookies when my Mum was desperately trying to find ways to ease the inflammation of my genetic back disease early last year. Luckily my illness isn’t in too much of a bad phase at the moment but these cookies are irresistible nonetheless so I just had to share the recipe with you!
- 250g peanut butter (crunchy or smooth according to preference; I use ManíLife peanut butter which has been deep roasted for an intense flavour and has half peanuts for added crunch as opposed to the usual quarter peanuts found in most crunchy peanut butters)
- 5 tablespoons of milled oat and flax mix (I got mine from Holland and Barrett)
- 1 egg
- 1 Tablespoon of maple syrup
- Set the oven to 356ºF, 180ºC, or 160ºC for a fan assisted oven
- Mix all the ingredients together in a bowl (it should end up as a consistency I would describe as like wet sand)
- Line a baking tray with greaseproof paper
- Taking about a tablespoon of mixture in your hand, roll in a ball and flatten before placing on the tray and pressing the top with a fork
- Bake in the oven for 10 minutes
- Leave to cool
- Enjoy your guilt-free treats!