Peanut Cookies

Sukrin

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.

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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

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.