Sugar-Free Peanut Cookies
By Jeroen Creemers, 22-09-2016
The Smarter Difference™
70% more protein and 70% less carbs, than regular peanut cookies
Sukrin Peanut Flour has a wonderful rich peanut flavour that lends itself very well to cookies and biscuits. It acts as both the flour and the flavour. These delicious cookies are great for breakfast, as a healthy treat or post-workout protein boost. They are virtually free from carbs, sugar-free and packed with protein and beneficial fats. Great for low carb and LCHF diets. Vary the chopped nuts, try adding seeds instead, or sugar-free chocolate chips.- Prep Time: 15min
- Cook time: 10min
- Total Cook time: 25min
- Skill level: Easy
Free From: su,ye,so, gl
Tags: Coeliac, Diabetic,
Lifestyle: Vegetarian, Low Carb,
Nutrition facts
- 161g calories
- 4g carbs
- 12g fat
- 2g fibre
- 7g protein
Recipe Difference:
Beneficial Nutrition: 5g of protein per cookie, low in fat with the main benefit HIGH PROTEIN
Allergens: peanut
Ingredients
- 180g Unsalted Butter, Softened
- 100g Coconut Oil, Melted
- 180g Sukrin Gold
- 240g Sukrin Peanut Flour
- 40g Unsalted Peanuts, Cashews or Almonds, chopped
- 2 large eggs, beaten
- 1tsp vanilla extract
- 1tsp baking soda
- 1tsp sea salt
Instructions
- Preheat the oven to 350F/180C/GM4.
- Line two baking sheets with parchment paper. Stir the Peanut Flour, baking soda and sea salt together in a bowl.
- Cream the butters with the Sukrin Gold in a food mixer until light and fluffy.
- Add the eggs gradually until well combined. Gently fold the flour mixture and the chopped nuts, a spoonful at a time.
- Place dessertspoons on the mix on to the trays, leaving plenty of space between them. Bake for 12-15 minutes, removing from oven while they are still a little soft in the centre.
- Cool on a wire rack and keep in an airtight container.