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Glutenfree peanut coconut and chocolate cookies

Our SweetLife Xylitol is also delicious to use in homemade cookies. Try it in this variant!

12 pieces
60 minutes

Ingredients:
100 grams of hardened peanut butter
1 tbsp coconut oil
80 grams SweetLife Xylitol (birch sugar)
1 tsp vanilla extract
A pinch of salt
1 egg
100 grams of coconut flour
½ tsp baking soda
75 grams of 85% dark chocolate, in cubes
1 tbsp coconut grater


Preparation:
Preheat the oven to 180 degrees and line a baking tray with baking paper.
Melt the peanut butter and coconut oil in a heatproof bowl over a pan of hot water (au-bain-marie) and dissolve 60 grams of Xylitol, the vanilla extract and the salt. Remove from the pan and let cool for 15 minutes. It is still just liquid.
Beat the egg and stir into the mixture. Then use a fork to stir in the coconut flour, cornstarch and baking soda and press firmly.
Use a tablespoon to place 12 mounds on the baking tray and press lightly with a fork. Make sure the cookies are not lower than 1 cm.
Bake the cookies for about 15 minutes until they are done and the complexion is darker than golden brown. Allow 20 to cool completely.
Place the used sheet of baking paper under a cooling or oven rack. Melt the chocolate in a bain-marie or in 15 seconds. intervals in the microwave and dissolve 20 grams of Xylitol in it. Dip a cookie halfway into the chocolate mixture and place back on the cooling rack. Sprinkle with coconut grater. Let the chocolate set completely.

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