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| Joanne Salerno

Peanut Butter Brekkie Cookies

As you know, we love all things Peanut Butter. Anna has created these yummy Peanut Butter Brekkie Cookies. The Perfect brekkie on the go. Super nutty in flavour, and super low in sugar. This recipe only uses half the Cookie Base mix, leaving you with enough mix for a small batch of cookies.

10

1/2 packet of Low carb Cookie Base Mix 1/2 cup (60g) roasted salted peanuts 1/4 cup (20g) pepitas (optional) 1/2 cup (80g) peanut butter 1TB Natvia - sweeten to taste (or sweetener of choice) Pinch salt in peanut butter is unsalted 1/3 cup (80ml) milk

Preheat the oven at 160 degrees and line a flat baking tray In one bowl combine the dry ingredients (cookie mix, peanuts, pepitas, pinch salt and natvia) In another bowl mix together the wet ingredients (milk and peanut butter) and add to the dry mix. Combine well. Roll the mix into 10 even balls and then press flat with a fork. Bake for 15-20mins or until golden brown and cool on a rack. storage Cookies can be kept at room temperature for 2 days or stored in fridge for up to 5 days.