Everyone loves peanut butter (don’t they?), and everyone loves cookies, so it goes without saying that peanut butter biscuits are a match made in heaven! This recipe makes a great alternative to the Hobnob or digestive-type biscuit, and is pretty simple to make. Drizzle/swirl/slather with 85% dark chocolate for added indulgence, whilst still keeping things cleaner and leaner.
Peanuts contain healthy fats that help to keep you fuller for longer. Enjoy these biscuits when you get an attack of the munchies, or you’re looking to factor in ‘good’ calories from fat – not empty sugars – to help you gain size.
They’re also gluten free!
Makes 4-6 Biscuits, depending on preferred size.
- 140g (approx. ½ a jar) of natural, peanut butter – I used Meridian Crunchy.
- 2-3 tbps of Sweet Freedom Light (adjust to taste) or a few drops of liquid stevia, if you want to reduce carbs.
- 2 tbps. of ground almonds.
- A large, free range egg.
- 100g of 85% dark chocolate, melted.
- Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4; line a baking tray with greaseproof paper.
- Mix all the ingredients together in a bowl – you should have a very sticky dough-type consistency.
- Shape into 4-6 little rounds, then add to the baking tray, squashing them with your hand or the back of a spoon (a tad messy, but worth it, like many things in life!). Use a fork to print a grid pattern on them.
- Bake in the oven for about 15 minutes until set and golden. Allow to cool, then place in the fridge.
- Meanwhile, melt the chocolate gently in a microwave or bain-marie. I think you can figure out the rest! :)
Each biscuit provides (approx.):
*Based on using Sweet Freedom