Peanut Butter Cookies: Low Carb Cooking With Katie Caldesi 👩‍🍳 | Episode 7

This week on Low Carb Cooking With Katie Caldesi, Katie is making her Peanut Butter cookies! These looked absolutley delicous and I wish I could have tasted them myself! If you fancy making these yourself please take a photo and share it with me either throw the UK Low Carb Facebook group or our twitter and the best photo will win some DGF cakes!

Katie's Website: https://www.caldesi.com/

Full Recipe:

Nut butters are full of good fats and with their high fibre content they will fill you up until the next meal. Take them to work or allow yourself one after a meal to satiate any sugar cravings.

Makes approx. 20 to 25 biscuits

2 medjool dates, stoned and roughly chopped
2 tablespoons very hot water
200g peanut butter, crunchy or smooth
200g ground almonds
25g ground flaxseed
2 medium eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
Pinch of salt if the peanut butter isn’t salted
25 raspberries or 10g 85% dark chocolate

Heat the oven to 170oC. Line a baking tray with baking parchment or a silicone baking mat. Melt dates in 2 tablespoons boiling water with a fork in a mug. Mash them to a puree. Add this mixture to the rest in a large mixing bowl. Combine the ingredients with a metal spoon. Form into walnut sized balls and then flatten (to around 4cm) onto the lined baking tray. Flatten slightly to around 5cm in diameter and make a small indent in the centre of each with your fingertip. Pop a raspberry (domed side up) or a small pea-sized piece of chocolate on top of each one. Bake in the oven for 10-12 minutes or until lightly browned. Remove from the oven and allow to cool on the tray before storing in an airtight container for up to 3 days.

Per serving: 3.1g carbs, 2.7g fibre, 5.8g protein, 11g fat, 139kcal