Peanut Cookies


Prep Time: 20M
Cooking Time: 15M
Serves: 4

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  1. 180g soya margarine
  2. 100g coconut butter, softened
  3. 180g Sukrin Gold
  4. 240g Sukrin Peanut Flour (or 120g peanut flour, 120g almond flour for a milder flavour)
  5. 40g unsalted peanuts, cashews or almonds, chopped
  6. 2 heaped teaspoons of egg replacer
  7. 1 tsp vanilla extract
  8. 1 tsp baking soda
  9. 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.


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


  • 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.

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