Sugar-free Peanut Butter Cookies

I know it’s been a very long time since I posted, but there is a very good reason for that. With the outbreak of the novel coronavirus and COVID-19, schools have been closed since the Chinese New Year holidays. This means we are now teaching online, supplying resources to carry out e-learning, and instead of spending 8 hours a day looking at the faces of children, and interacting in person, I am spending large portions of my time staring at a computer screen.

Back when I worked at a desk job, I had no issues spending hours upon hours staring at my laptop, but now I definitely need screen breaks, and therefore I’ve not been focusing on the blog as much. Hopefully I can get back into, now that this is the new normal.

As I’ve explained in previous posts, I’m working on healthier eating habits, and trying to find alternatives for my sweet tooth. Granted, I’ve severely cut down on the sugary goods anyway, but I still have something sweet here and there.

One day, while I was having a craving and needed a screen break, I decided to make something super simple. These peanut butter cookies require very few ingredients, and really hit the spot with my sweet tooth while trying to be more sensible with my eating habits.

Given the situation right now, it can be scary reading the news every day. I’m guilty of flooding my brain with so much information that it can start to scare me. But at the same time, I know I’m doing my best to reduce my exposure as much as I can, while still staying sane. I really hope everyone realises that the actions you take now can have a massive impact on how quickly we get a control on this virus. Stay safe everyone.


227 grams natural, smooth peanut butter
2 eggs
27 grams protein powder
50 grams Xylitol (optional)

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Mix all of the ingredients together until fully combined and smooth.
  3. Scoop into 1 tablespoon balls, place on the baking paper, then flatten with a fork.
  4. Place in the oven and bake for 8 minutes. Allow to cool in the baking tray for 3 minutes, then transfer to a wire rack to cool completely.
  5. Store in an air-tight container in the fridge for up to a week.

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