These days you will rarely see me eating a biscuit or sweet treat, never mind the packet I used to be able to consume in one sitting, but I do get requests for recipes for them. They also prove very popular at the growing number of Support Groups that I attend or go to chat to.
It’s hard to come up with a cookie or biscuit recipe that isn’t high in sugar, fat and calories but this one, for a Peanut Cookie, scores well on paper and plate!
Ideal for bariatrics of course, but also bound to be popular with family and friends.
75g Benecol light or other reduced-fat margarine
225g wholenut crunchy peanut butter
1 large egg
2 tbsp clear honey
1/2 tsp vanilla extract
25g granulated Splenda sweetener
200g plain flour
1/2 tsp baking powder
1. Preheat the oven to 180 C/gas mark 4. Line 2 large baking trays with non-stick parchment or easyglide.
2. In a large bowl, whisk together the margarine with the peanut butter until well combined.
3. Beat in the egg, honey, vanilla extract and Splenda.
4. Sift the flour with the baking powder, add to the peanut mixture and beat until well combined.
5. Take walnut-sized balls of the mixture and place on the baking trays, about 2 cm apart. Flatten slightly with the prongs of a fork.
6. Bake for 8-10 minutes or until golden and set. Cool on a wire rack until cold then store in an airtight container for up to 3 days.
V suitable for Vegetarians
WLS PORTION: 1
CALORIES PER COOKIE: 107
Image copyright of Bariatric Cookery (UK) Ltd