PEANUT BUTTER AND CHOCOLATE CHIP BISCUITS
These filling biscuits are low in fat and sugar. MAKES ABOUT 30 BISCUITS PREPARATION: 20 MIN BAKING: 15 MIN 125ml (½c) low-fat
margarine 60ml (¼c) sugar- and salt-free peanut butter 80ml (¹/³c) xylitol 2 eggs 10ml (2t) vanilla
essence 250ml (1c) almond
flour 250ml (1c) coconut
flour 250ml (1c) cake flour 2,5ml (½t) bicarbo
nate of soda pinch of salt 100g dark chocolate (85% cocoa) OR sugar-free chocolate, finely chopped Preheat the oven to 160°C. Line two baking sheets with baking paper and grease with non-stick spray. 1 Use an electric beater to beat the margarine and peanut butter together. Add the xylitol and beat again until well combined. 2 Add the eggs one at a time, beating well after each addition. Add the vanilla essence and beat again. 3 Add the almond, coconut and cake flours, as well as the bicarbonate of soda and salt. Mix with a wooden spoon until well combined. 4 Spoon dollops of 15ml (1T) each onto the baking sheet and lightly flatten with a fork. 5 Sprinkle the chocolate over and bake for 15 minutes until done. 6 Let the biscuits cool for 10 minutes on the baking sheet, then carefully transfer to a wire rack to cool completely. Store in an airtight container.