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Monday, 19 September 2016

Peanut Butter Cookie Biscuits : Nut Free and Low Carb

If you are, (or know someone who is), allergic to nuts - then this recipe suggestion - which is for nut free peanut butter cookie biscuits may be just right for you! It is also great if you have children (or grandchildren) that are not permitted to take anything with nuts into school. Many schools do now operate this policy for obvious reasons ... 

How is it nut free you may ask ... Libby at Ditch The Carbs site says.

" Many wheat free, or low carb recipes call for ground almonds (which isn’t permitted) or uses a large amount of coconut flour which has quite a strong flavour and an ‘odd’ texture. These nut free peanut butter cookies solve both these problems.

The tahini is a seed butter so is allowed at school, the coconut flour is overpowered by the tahini nutty taste and the texture is acceptable as there isn’t much in these cookies. Once they are drizzled with chocolate, they look pretty special.

Note On Nuts  “The FDA lists coconut as a tree nut but in fact, coconut is a seed of a drupaceous fruit. Most people allergic to tree nuts can safely eat coconut. Coconut allergy is reasonably rare. If you are allergic to tree nuts, talk to your allergist before adding coconut to or eliminating coconut from your diet.”
To make 12 of these cookie biscuits you will need: 
110g / 1 stick / 4 oz butter softened
⅓ cup tahini (sesame seed paste)
1 tbs granulated stevia, or sweetener of choice, to taste
1 egg
2 tsp vanilla
¼ cup coconut flour
¼ tsp baking soda

These take about ten minutes to prepare and ten minutes to cook, and work out at just 2.7g carbs per cookie biscuit.

You can find the instructions here

If you should need help with weight/measurement conversion look here

Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste. The oldest mention of sesame is in a cuneiform document written 4,000 years ago that describes the custom of serving the gods sesame wine. The historian Herodotus writes about the cultivation of sesame 3,500 years ago in the region of the Tigris and Euphrates rivers in Ancient Iraq. It was mainly used as a source of oil, read more about Tahini here.

Hope you may try out one of these cookie biscuits soon ...

All the best Jan


Happyone said...

They look good but though I love peanut butter I don't like it in baking. Crazy I know!!

Stephanie said...

Now these are right up my alley as I LOVE peanut butter :) Thank you for sharing your wonderful and healthy recipes, sweet Jan.

Have a delightful week. Hugs!

Betsy Adams said...

Love love love peanut butter ---especially peanut butter cookies.... Thanks for the recipe.


Betsy Adams said...

I have never heard of Tahini... Will have to check on that... Thanks.

Jo said...

They look very yummy, and a great solution for those who are allergic to nuts.

Tom said...

Looks good.

Launna said...

These would be a viable option for Valentina to take to school... and they seem rather easy to make... I wonder how they taste, the chocolate probably gives them a good taste xox

Linda said...

They look delicious! Thank you so much for sharing.

Jan said...

That photo looks "good enough to eat" yummy!!!
I have never heard of Tahini either...but I will search the internet because I still love to learn :)

Plowing Through Life (Martha) said...

Very yummy! I'll have to try these out.

Revrunner said...

Nope, no known allergies to nuts. . . or cookies. :-)

Bob Bushell said...

I love the cookies, and this is yummy Jan.

Adam said...

nice cookies

Lisa said...

S's old school wouldn't allow nuts or hummus because of the sesame, this was banned too. Not seen anything about that from her senior school though.
Lisa x