Wholemeal chocolate and peanut butter cookies

[Squeeshy]

I've been experimenting with Stevia and healthier ingredients, I'm new to this site so forgive me if I say any no-no's.

Three heaped table spoons of sugar free crunchy peanut butter.
3/4 of a cup of olive oil spread.
1 teaspoon of bicarb
3/4 of a bar of sugar free dark chocolate
1.5-2 cups of wholemeal flour
four to five heaped tablespoons of Stevia... (or similar sweetener)

Microwave the spread for 30 seconds until nearly liquid, add to the peanut butter and chopped chocolate, sift in the flour then add the bicarb and Stevia.

You are looking for the consistency of play dough, so add more spread or flour until right. roll flat and cut cookie shapes. cook on foil/ parchment in an oven at 150 for 17-20 minutes or when they begin to brown. Easy as that!

I found them lovely and cheaper than diabetic biscuits. I still only limit myself to two a day but it's a nice treat with a cup of coffee. I use Stevia because it is more natural than other sweeteners but it does leave an aftertaste in your mouth for a good ten minutes. Next time I might try another type of sweetener and I'll let you know how it goes : )

 

[LeeLee]

Thanks for posting this, I'm sure there will be some takers. I'd try making these with my granddaughter, except she can't have chocolate (her Mummy couldn't tolerate it as a child either). I could make them for myself, but I they'd never make it as far as the cooling rack!

Just a thought re: rolling/cutting - my preferred method with biscuits is to roll the mixture into a thick sausage, wrap in clingfilm and chill for half an hour, and then slice.

 

[Squeeshy]

Nice idea

Thanks Lee Lee , great idea for slicing the cookies before cooking. You can make these cookies without the chocolate and just add a few whole peanuts or cashews ? mmmm. And I never used a cookie cutter I just roll them in to equal sized balls and then flatten them between my palms...but that method doesn't look on a recipe : )

 

[Vicsetter]

Lee, you could try adding orange zest instead of the chocolate and probably increase the fat content to compensate.

I use an ice cream scoop to make balls of similar size and flatten slightly.

Just a question Sqeeshy: how big is your bar of chocolate?
and why not use natural cocoa powder instead of chocolate?
My choc chip cookie recipe and most ones I've seen use an egg, but you don't.
For a bit of chewiness try adding 1 teaspoon or 2 of cornflour.

 

[Annette]

Tried these at the weekend, but put 2 tbsp cocoa instead of chocolate - this meant I only needed 1.5 cups flour (175gr).
They turn out quite short, but nice - not too sweet either.

 

[robert@fm]

For those with a chocolate intolerance, how about substituting carob flour? It's available at any good whole food shop (and most crap ones), and tastes almost exactly like chocolate. To increase the similarity in taste, one could add vanilla essence and almond essence (the latter giving the bitter overtones of caffeine, without adding any actual caffeine). I used to make "Chocolate Surprise" cupcakes, the surprise being that there was no chocolate in them; but few people would have guessed that if not told. 🙂

 

[Pumper_Sue]

For those with a chocolate intolerance, how about substituting carob flour? It's available at any good whole food shop (and most crap ones), and tastes almost exactly like chocolate. To increase the similarity in taste, one could add vanilla essence and almond essence (the latter giving the bitter overtones of caffeine, without adding any actual caffeine). I used to make "Chocolate Surprise" cupcakes, the surprise being that there was no chocolate in them; but few people would have guessed that if not told. 🙂

Carob powder is about 92 carbs per 100gms 😱 So would be a lot better carb wise to use very dark chocolate I would have thought 🙂