After overhearing my neighbour talk about how she misses having a cookie or biscuit with her cup of tea since switching to Low Carb eating. I thought why not make her some Low carb Maple Macadamia cookies, and introduce myself.

Cook Time: 10-15 minutes

Makes 12 large Cookies

Ingredients:

  • 1 pack Low Carb Cookie Mix
  • 70g Melted Butter
  • 125 ml milk of choice
  • 100g macadamia nuts
  • 1/4 cup ( 60ml) sugar free maple syrup

Method

  1. Preheat the oven to 160°C and line a baking tray with baking paper
  2. In a large mixing bowl, combine the dry ingredients and nuts
  3. In a separate bowl whisk together wet ingredients – (melted butter, maple syrup and milk), 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. Pro tip: wet the fork if it starts sticking to the cookies!
  7. Bake for 10-15 minutes, or until the tops start to brown.
  8. Remove and place on a cooling rack.

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.

For more great Low Carb recipes, click here

Print Friendly, PDF & Email

Comments

comments