Chocolate Peanut Butter Cookies

Hello dear reader!

I'm back and with a delightfully simple and seriously delicious recipe to share.

As we approach the end of the term, the kids have been really running out of energy. Tempers are short and patience even shorter.

I've learnt that the best way to guarantee a peaceful time after school is to feed them well the INSTANT they walk in the door.

Such a cliche but a few of these cookies and a glass of milk (1 x cows milk, 1 x rice milk, 1 x coconut milk) and there were 3 happy little campers.

I made these yesterday and saved a couple for myself to have today, and I'm so glad I did because they were even better today! More flavour and better texture. When they're fresh they are verrrry soft and likely to fall apart. Next day, they have a good bite to them and are absolutely perfect with a cup of tea.

I've been doing a bit of experimentation with xylitol as a sweetener lately and so far I'm really impressed. Most peanut butter cookies call for equal amounts of peanut butter and sugar, which would be WAY too sweet for us. Even the 1/2 cup of xylitol was a little much and I would cut it back to 1/3 or even 1/4 cup next time.

Xylitol is a sugar alcohol made from birch with a low GI. As with all sweeteners, I use it sparingly and rotate between different types so we are not having the same thing all the time.

If you have dogs, I would suggest using an alternative sweetener as it is DEADLY for them and you wouldn't want to risk your fur-babies eating the crumbs of these cookies.

Chocolate Peanut Butter Cookies

1 cup natural peanut butter
1/2 cup xylitol
1 heaped tbs raw cacao
1 egg
1/2 ts salt
3/4 ts bicarb soda

Mix together until well combined. Roll teaspoons of mixture into balls and place on a baking tray.

Flatten the tops with a fork and bake for 10 minutes, rotating the trays halfway.

Makes 24

Have you tried xylitol? What's your favourite non-refined sugar sweetener? xx