Servings: 16 small cookies
Calories: 96kcal
Ingredients
- 250 grams peanut butter warmed
- 3 tbsp xylitol or erythritol sweetener
- 1 medium egg
Instructions
- Preheat your oven to 180°c (fan)
- Add all the ingredients into a bowl
- Mix well so that the mixture combines and creates a big (but very soft) dough like ball
- Roll out balls of dough the size of walnuts and place on baking parchment paper on a baking tray
- Using a fork, gently press the dough ball to squash it and create a pattern on the cookie, then press the fork in the opposite direction to create a criss cross pattern
- Place cookies in the oven and bake for 10-12 minutes or until the edges are slightly browning
- Remove the cookies from the tray and lay on a wire cooling rack. Be careful with these cookies as they crumble easily!
Notes
For help with which peanut butters are lower in carbs, take a look at our pictures on Instagram. Other nut butters could be used too, but be wary of cashew nut butter which contains much higher amounts of carbs.
SWEETENERS
You do not have to use any sweeteners in this recipe if you do not wish to, however this means that the only sweetness comes from the peanut butter (which for a majority is not going to be sweet enough).
The brand of xylitol natural sweetener that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
Erythritol sweeteners are what I recommend using in this recipe if you struggle with IBS or gastric issues. Whilst xylitol is fine for most if eaten in small amounts, those who have any gastric conditions such as IBS may find that xylitol can trigger their symptoms. The brand of erythritol I use is NKD Living powdered erythritol.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in this recipe but they may raise blood glucose levels and can leave a nasty bitter aftertaste.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Erythritol sweeteners are what I recommend using in this recipe if you struggle with IBS or gastric issues. Whilst xylitol is fine for most if eaten in small amounts, those who have any gastric conditions such as IBS may find that xylitol can trigger their symptoms. The brand of erythritol I use is NKD Living powdered erythritol.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in this recipe but they may raise blood glucose levels and can leave a nasty bitter aftertaste.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.Nutrition
Calories: 96kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | of which saturates: 2g | Fibre: 1g | of which sugars: 1g
Made this recipe?Take a pic & tag @gestational_diabetes_uk #JosGDRecipes on Instagram