Peanut Cookies

Sukrin

There's more where this came from!

Ingredients

180g soya margarine
100g coconut butter, softened
180g Sukrin Gold
240g Sukrin Peanut Flour (or 120g peanut flour, 120g almond flour for a milder flavour)
40g unsalted peanuts, cashews or almonds, chopped
2 heaped teaspoons of egg replacer
1 tsp vanilla extract
1 tsp baking soda
1 tsp sea salt

Peanut flour has a wonderful rich 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.

Preparation

Nutritional comparison is to cookies made with sugar and peanut butter rather than Sukrin Gold, coconut butter and chopped nuts.

Method

Preheat the oven to 350F/180C/GM4.
Line two baking sheets with parchment paper.
Stir the Peanut Flour (and almond if using), 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 egg replacer gradually until well combined.
Gently fold the flour mixture and the chopped nuts, a spoonful at a time.
Place dessert spoons of 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.