I’m a cake sort of person. I love cake. There’s no competition as far as I’m concerned in the sweet treat stakes. Given a choice, cake will win every time. Yum!
My husband is a biscuit person. He’d happily indulge in a cookie (or several) while I’d much rather hunt down a luscious, soft, cloud-like piece of cake. When my husband told me the thing he misses the most since we changed to a low-carb lifestyle is biscuits, I knew I had to make some.
That was a couple of weeks ago and our biscuit tins remained forgotten and forlorn rattling around in the back of the pantry. Until today. Research day. Experimentation day.
It’s a rainy, late winter day – very late as spring starts tomorrow. So with the fire casting a comforting glow and the cats all sleepy and cute-like, I sat down with my laptop to scour the web for recipes.
It so happened my search didn’t last very long as I headed to Pinterest to see what I had pinned to my board Low Carb Cakes & Cookies and it was there that I found a previously pinned Peanut Butter Cookie Recipe from the blog: Kaylyn’s Kitchen.
The recipe sounded lovely, but did present me with a few issues to resolve.
- I like to use a xylitol/stevia blend as my sweetener, but it is expensive here. $10 for only 350 grams. A recipe containing one cup (250g) is a LOT to use of this precious ingredient. I prefer to spread it out over lots of different things by making smaller batches.
- I did not have a cup of peanut butter left and 100% peanut butter is not in the inexpensive column on the shopping list either. Strikes me a little weird how a pure product with limited processing can cost more than a processed one with lots of additives and fancy packaging.
- Lastly I wanted a biscuit that was not too fragile, and these biscuits were described as being on the “handle with care” side of cookiedom.
So I have taken Kaylyn’s recipe and adjusted it to suit my own needs and quantities of ingredients. It was a total gamble, aka experiment, as the science of biscuit making is very much lost on me. My approach seemed sound: if the raw mixture tastes good, then so should the baked version. Sounds fair enough, right?
So I made up my adjusted recipe. To reduce the cost I used half quantities of most ingredients used in Kaylyn’s recipe and further reduced that by going half and half with sweeteners, using 1/4 C Splenda & 1/4 C xylitol/stevia blend. I would much rather use only the erythritol/stevia as I don’t like the taste resulting from using a lot of Splenda. I generally reserve it for occasions where only a little sweetness is required, such as sweetening whipped cream. So do bear in mind that the type of sweetener used will impact upon the flavour of the cookies.
The biscuits are very sweet, although I think no sweeter than a normal biscuit. My taste buds have a higher sensitivity to sweetness than they did six weeks ago. Next time I might try reducing the amount of sweetener, although this will affect the texture too. Still, worth doing – once I’ve restocked the peanut butter. I’ll update the recipe if I find it’s even better than this current version. If you prefer things not so sweet then I suggest measuring out the half cup of sweetener and then taking a tablespoon or two away.
These biscuits are firm on the outside and soft in the center. An almost perfect mix between hubby’s desire for biscuits and my preference for cake. They hold together well. If you fancy dunking a bikkie in your cuppa or glass of milk they will not crumble into the bottom of your cup, but don’t let it hang out there too long. It’s gross when they drop into your cup; it ruins the drink and the biscuit.
After I’d baked up a batch I sat down with a cup of coffee and had myself a taste testing afternoon tea for one. I dunked with abandon, so I know they’re dunkable!
Unfortunately I forgot to move the oven rack into the middle position and since it was too close to the base of the oven, my cookies burnt on the bottom. Please excuse the blackened undersides caused by my oven oversight. While I wish that hadn’t happened it doesn’t make them taste awful. This recipe is definitely a win in the recipe stakes for me and I can’t wait for my husband to come home so he can enjoy them too. One or two will definitely sneak their way into his lunchbox tomorrow.
I hope you’ll give my version a try.
Salted Peanut Biscuits
Makes approximately 12 cookies
♥ Ingredients ♥
1 large egg
1/2 C granulated sweetener
1 t baking powder
1/2 t vanilla
1/2 C 100% peanut butter (no additives, just 100% peanuts)
8 T Almond flour
3 T Almond milk
1/3 C whole roasted, salted peanuts
♥ Method ♥
Preheat oven on ‘Bake’ at 180 degrees Celsius, with oven rack in the center of the oven.
In a medium bowl, place egg, sweetener, and vanilla. Beat with an electric beater until light in colour (or beat vigorously with a wooden spoon).
Add peanut butter, almond flour and almond milk to the egg mixture and beat again until mixed.
Fold through the whole peanuts. I think it’s nice to get a whole peanut in a mouth of cookie, but chop them up if you prefer.
Using two spoons (one to scrape the mixture off the other and onto the tray), place tablespoonfuls on a tray lined with baking paper. I made 13 biscuits from my batch, which is kind of cool because that’s my favourite number. 🙂 the number of biscuits you get will depend on the size you make them.
Cook for 12-15 minutes. Ovens vary so adjust times to suit yours.
Remove from the tray and place on a wire rack to cool.
And there we have it. Sweet, slightly salty, and healthy peanut cookies ready for pairing with your favourite afternoon drink, and maybe even a dunk if you want to send it for a gentle paddle.
Happy, healthy eating,