Peanut Butter Cacao Nib Cookies
Blood Sugar: LowServings: 10Preparation Time: 15minMeal Category: Snack
Micronutrients:IronFolateMagnesium
Macronutrients per 100g
Energy
521kcal
Sugar
13g
Fat
40g
Fiber
9g
Sat fat
12g
Protein
15g
Carbs
34g
Sodium
284mg
Ingredients
- 100g / 3.53oz Almond meal
- 40g / 1.41oz Buckwheat flour
- 1/2 tsp Vanilla extract
- 1/2 tsp Baking powder
- 2 tbsp melted Coconut oil
- 65g / 2.29oz Peanut butter
- 2 tbsp Maple syrup
- 2 tbsp Cacao nibs
- 40g / 1.41oz Buckwheat flour
- 1/2 tsp Vanilla extract
- 1/2 tsp Baking powder
- 2 tbsp melted Coconut oil
- 65g / 2.29oz Peanut butter
- 2 tbsp Maple syrup
- 2 tbsp Cacao nibs
Preparation
1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine 100g / 3.53oz Almond meal, 40g / 1.41oz Buckwheat flour, 1/2 tsp Vanilla extract, and 1/2 tsp Baking powder.
3. Add 2 tbsp melted Coconut oil, 65g / 2.29oz Peanut butter, and 2 tbsp Maple syrup
mix well.
4. Stir in 2 tbsp Cacao nibs.
5. Shape into 10 golf ball-sized balls, place on lined baking sheet, and flatten.
6. Bake for 10 minutes, then cool on a wire rack.
2. In a mixing bowl, combine 100g / 3.53oz Almond meal, 40g / 1.41oz Buckwheat flour, 1/2 tsp Vanilla extract, and 1/2 tsp Baking powder.
3. Add 2 tbsp melted Coconut oil, 65g / 2.29oz Peanut butter, and 2 tbsp Maple syrup
mix well.
4. Stir in 2 tbsp Cacao nibs.
5. Shape into 10 golf ball-sized balls, place on lined baking sheet, and flatten.
6. Bake for 10 minutes, then cool on a wire rack.
Micronutrients % of RDI
Iron
9% of RDI
Magnesium
46% of RDI
Vitamin C
0% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
4% of RDI
Folate
7% of RDI
Good to know
These cookies are gluten-free. You can swap cacao nibs for vegan chocolate chips or peanut butter for tahini to make them nut-free.
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