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.

By Joanne  , , , , , Print

Know someone that would love this recipe? Share it!

  • Prep 10 MINS
  • Cook 20 MINS
  • Yields 10


 1/2 pack Low Carb Cookie Mix

 1/2 cup roasted salted peanuts (60g)

 1/4 cup pepitas (optional) (20g)

 2 heaped TB Peanut Butter of choice (50g)

 1 TB erythritol (20g)

 Pinch salt in peanut butter is unsalted

 1/3 cup milk (80ml)


 For a little extra fun, add 2 TB of choc chips


1Preheat the oven at 160 degrees and line a flat baking tray

2In one bowl combine the dry ingredients (cookie mix, peanuts, pepitas, pinch salt and sweetener)

3In another bowl mix together the wet ingredients (milk and peanut butter) and add to the dry mix. Combine well.

4Roll the mix into 10 even balls and then press flat with a fork.

5Bake for 15-20mins or until golden brown and cool on a rack.


1Cookies can be kept at room temperature for 2 days or stored in fridge for up to 5 days.


Serving size39g
Energy166 Cal (695 Kj)
Fat, total12g
- Saturated fat2g
Carbohydrate, total5g
- Sugar1g

Safe & Secure Shopping

  • afterpay logo
  • Zip Pay logo
  • PayPal logo
  • Mastercard Visa and American Express logo