Plant Protein Cookie Mix
Never struggle for low carb or keto snack ideas again with these easy to make, Low Carb Plant Protein Cookies.
Easy to make and satisfying to eat! Add your favourite cookie flavours to create your ideal, low carb, Protein Cookie. Each pack makes 15 cookies, to keep in the fridge or freezer ready for a keto snack attack! At less than $2 per cookie (including all additions) they make a super economical, nutritious, keto snack. Check out our recipes for more inspiration!
- Australian Plant Protein
- Keto-Friendly – No Added Sugar
- Gluten Free
- Easy to make
Lupin flour, faba protein, erythritol, flax meal, coconut flour, almond meal, kibbled sunflower, bicarb soda, natural flavour, vanilla bean powder, cinnamon, salt, monk fruit.
CONTAINS LUPIN AND TREE NUTS. May contain milk, egg and sesame.
Map of Australia Made with love in Sydney, Australia
To make 15 Protein Cookies (Choc, Almond & Cranberry), you’ll need:
- Contents of this pack
- 1/2 cup warm water
- 100g flaked almonds
- 40g dried cranberries, chopped
- 120g butter/ coconut oil, melted
- 100g PBCo. Sugar Free Choc Chips
PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
MIX – Combine all dry ingredients in a bowl. Add melted butter and warm water. Work with the back of a spoon to combine. Mixture will be crumbly but hold together when rolled into a ball.
ROLL – Take a heaped teaspoon of mix, roll into a ball, flatten and shape the edges. Place on lined tray and repeat for the remaining cookies.
BAKE – Place cookies in preheated oven and bake for 15 minutes or until golden brown. Remove from oven, let cool for 10 mins then enjoy!
STORAGE – Cookies must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months., but enjoy at room temperature. Store dry mix in a cool, dry place away from light.