This a lighter and more low cal recipe for peanut butter cookies than you would usually see. However, they still have the great flavour and texture of regular cookies, which means they make a great relatively guilt free snack. You need to make sure that you use unsweetened peanut butter otherwise the cal count will shoot up.
If you want to add more sweetness, I’ve found they are delicious if you add chunks of high quality dark chocolate.
Ingredients
- 50g soft butter
- 50g light muscovado sugar
- 100g no added sugar peanut butter
- 1 tbsp rapeseed oil
- 1 medium egg, beaten
- 1/2 tsp vanilla extract
- 140g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarb of soda
- 25g oven roasted unsalted peanuts, roughly chopped
Instructions
- Line a large baking sheet with baking parchment. Heat oven to 180c. In a bowl, beat together the butter, sugar and peanut butter until light and well blended.
- Beat in the oil, then the egg and vanilla extract. Combine the flour, baking powder and bicarb of soda then stir into the mixture, half at a time along with the peanuts to make a soft dough.
- Shape into a log shape, wrap in parchment and chill for 30 mins.
- Slice into 20 slices, then shape into small balls. Flatten each to a 6cm circle, then place them at least 2.5cm apart on the baking sheet. You may need to bake them in batches.
- Bake for 10-12 mins or until pale golden.
Full As An Egg 