Wicklewood's Date and Peanut Cookies |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Buckwheat flour lends itself perfectly to this recipe because it has a lovely nutty taste that enhances the peanut butter. Buckwheat flour is naturally gluten free and because it is actually a seed not a starchy grain, it is also low carb. Ingredients:
4 ounces butter, softened |
8 ounces artificial sweetener |
8 ounces brown sugar |
12 ounces peanut butter |
1 large egg, beaten |
1 teaspoon vanilla |
1 teaspoon lemon juice |
8 ounces buckwheat flour |
2 ounces rice flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
20 ounces buckwheat flakes |
6 ounces chopped dates |
boiling water |
Directions:
1. Place the dates in a small bowl with the lemon juice and add enough boiling water to cover, set for aside for 10 mins.
2. Preheat oven to 160c.
3. Mix the butter, peanut butter, sugar and sweetener together.
4. Add the egg and vanilla.
5. Drain the dates and add to the peanut butter mixture.
6. Blend in the remaining ingredients.
7. Roll into large balls, using a wet fork, press down onto a greased baking sheet.
8. Bake for 20 minutes.
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