Low Carb Cookie Base Mix
A delicious and healthy low carb cookie mix for the whole family, simply add your favourite flavours to whip up a batch of healthy snacks that everyone will love.
One packet of our Cookie Base Mix makes…
20 Large Low Carb Cookies!
So how does it taste?
A wholesome, nutty base packed full of natural ingredients – these cookies were created to be a healthy snack or even a brekkie on the go. They are definitely a satisfying cookie and not a super sweet biscuit! Our fave additions are dark chocolate, nuts, coconut and dried apricot (the lowest carb dried fruit)
Coconut flour, desiccated coconut, rice flour, lupin flour, flax meal, kibbled sunflower, vanilla bean powder, natural sweetener (erythritol, stevia (steviol glycosides)), cinnamon, gluten free baking powder (bicarb soda, cream of tartar) natural flavour (plant extract), salt
May contain traces of tree nuts, sesame seeds and milk products
?? Made with love in Australia from over 90% Australian Ingredients
Serving size: 1 cookie (36 g when prepared as directed)
|Avg Quantity per serve||Avg Quantity per 100g|
|- added sugars||0g||0g|
Easy to make…
To make 20 Chewy Choc Walnut Cookies, you will need:
- 100g dark chocolate chips
- 100g walnuts
- 1/3 cup melted butter or coconut oil (70g)
- 1/2 cup milk of choice (125ml)
- contents of this pack
Prepare – Preheat a fan forced oven to 160°C and line a baking tray with baking paper.
Mix – Place all dry ingredients in a large bowl and combine. Add in milk and melted butter or oil. Stir well until all mix is combined. It should be crumbly, but hold together when rolled into a ball. Add an extra splash of milk if required.
Roll – Take a tablespoonful of mix, roll into a ball, then flatten and shape the edges. Place on your lined baking tray. Repeat process for all 20 cookies.
Bake – Place cookies on top shelf of preheated oven. Bake for 15 minutes or until golden brown. Transfer cookies to a wire cooling rack.
Storage – Cookies can be kept at room temperature for 2 days, stored in the fridge for up to 5 days, or in the freezer for up to 3 months.