from my orchid kitchen

These cookies, which can be made in a cookie shape, are a simple and healthy alternative to traditional cookies.



I like to try different types of cookies and biscuits, both from old recipes books and from the most modern ones sometimes with less common ingredients. However, they must have at least one thing in common - be easy to make! And if they're healthy even better ...
Unlike other cookies, these are not crunchy but rather soft, mainly because the fat used (peanut butter) is a creamy one.

The ingredients

These are the 4 basic ingredients, plus 2 optional ingredients that are part of these coconut cookies:

• Peanut butter - is the fat source of the recipe, and since it has a creamy texture it will give (besides flavor) less crunch to these cookies. It should be a very creamy and not too thick peanut butter. It can be replaced by almond or cashew butter.
• Egg - it conects all the ingredients of these cookies.
• Coconut sugar - you can use other type of sugar, but I prefer to use this one or brown sugar.
• Vanilla - is an optional ingredient, but I like to add it to many of my sweet recipes.
• Chocolate - I preferred to use chocolate sprinkles because it looks better in the format I chose for these cookies, but if they are made in a cookie shape, you can use chocolate chips, or else chopped/grated chocolate in small pieces. It is also an optional ingredient.
• Coconut flour - is the ingredient that builds the biscuit, rich in fiber and low in carbohydrates, and as in other recipes with this flour, it will also allow the texture to be slightly moister and less crunchy.

How to make

• Start by beating the egg very well together with the vanilla and the sugar, until it is well dissolved.
• Add the peanut butter and mix it well. If it gets thicker, it will probably be easier to mix everything with the help of a hand mixer.
• Then add the chocolate, either in sprinkles, chips, or simply chopped.
• Finally the coconut flour is added, incorporating everything very well.
• If you are going to use a mold (as in my case) just divide the preparation by the cavities.
• If you prefer to make it in the shape of round cookies/biscuits, I recommend placing the preparation into the refrigerator for at least 15 minutes (it may be more) or freezer, so that it becomes less soft and easier to shape. Soak your hands in water and remove portions, forming small balls that you then place on a tray lined with parchment paper. With the help of a fork, hand or bottom of a glass, flatten them slightly.
• Take them to the oven at 180ºC, for 12 to 15 minutes until they brown slightly.
• Allowed them to cool completely before removing it from the mold or tray because only afterward  they harden.
• Yields between 10 to 12 cookies, depending on the mold used (mine is a few years old and I bought it at Lidl, but there are similar ones for sale).

Coconut flour biscuits with peanut butter and chocolate recipe

Ingredients

30 gr peanut butter
1 egg
30 gr of coconut or brown sugar
1/2 teaspoon vanilla
2 tablespoons of coconut flour
1 tablespoon of chocolate sprinkles

1. Beat the egg along with the sugar and vanilla.
2. Add the peanut butter and beat well until everything is well mixed.
3. Add the chocolate sprinkles.
4. Wrap the coconut flour.
5. Divide the preparation into the mold cavities.
6. Bake for 12 to 15 minutes at 180ºC.

Adapted from "Coconut flour peanut butter cookies keto"