Peanut Cookies

Sukrin

Vegan Peanut chip cookies
Prep Time: 20M
Cooking Time: 15M
Serves: 4

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.

ALL DONATIONS WILL BE TRIPLED UNTIL 2ND JUNE

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.

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.

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