Something a little bit fun! These Low carb Chocolate and Peanut Butter  Cookies with sprinkles were inspired by one of my favourite Graffiti artists @vinie

 

Cook Time: 10-15 minutes

Makes: 14 Cookies.

Ingredients:

  • 1 Pack of Low Carb Cookie Mix
  • 80g Butter
  • 2 tsp Vanilla Essence
  • 2 TB Sugar free Maple Syrup or sweetener of choice.
  • 100g dark choc chips
  • 80g roasted peanut halves
  • Extra dark chocolate melted with a little hot water (to roll the cookie in)
  • 30g of 100’s and 1000’s (to roll the cookie in)

Method

  1. Preheat the oven to 175°C and line a baking tray with baking paper.
  2. In a large mixing bowl, combine the dry ingredients (including the nuts and choc chips)
  3. In a separate bowl whisk together wet ingredients – (melted butter, and maple and vanilla), then pour into dry ingredients.
  4. Mix with a fork until all combined and a dough forms.
  5. Roll mix into  balls and place on the tray, pressing down lightly with a fork or hand.
  6. Bake for 10-15 minutes, or until the tops start to brown.
  7. Remove and place on a cooling rack.
  8. Allow to cool completely, then roll the tops into melted chocolate and then in sprinkles. Set in the fridge.

STORAGE

These Cookies can be enjoyed for up to 10 days – keep refrigerated to ensure freshness

Cookies can be frozen for up to 6 months.

You can find out about this artist here:

http://www.viniegraffiti.com/

For more great Low Carb recipes, click here

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