Jodie used the Original Base Recipe of Anna’s Protein Cookie and added all the fun bits to create a Chunky Rocky Road Cookie.

These cookies would be fun for a party.

You would never guess that they are LOW CARB.


Prep Time: 10 minutes

Cook Time: 15 minutes

Makes 20 Cookies


  • 1 pack Low Carb Cookie Mix
  • 70g melted butter (not margarine)
  • 1 tsp vanilla Essence
  • 125ml milk of choice – we used unsweetened almond milk
  • 30g chopped sugar free marshmallows (We used Double D Brand)
  • 2 Tbs dried cranberries
  • 50g roasted, salted peanuts
  • 100g of dark chocolate (we used Lindt)


  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 – cookie mix, nuts, marshmallows and cranberries)
  3. In a separate bowl whisk together wet ingredients – (melted butter, milk and vanilla), then pour into dry ingredients.
  4. Mix with a fork until all combined and a dough forms.
  5. Roll mix into approx. 3cm balls and place on the tray, pressing down lightly with a fork.
  6. Pro tip: wet the fork if it starts sticking to the cookies!
  7. Bake for 15 minutes, or until the tops start to brown.
  8. Remove and place on a cooling rack.


  • Use roasted peanuts in place of almonds
  • Try sugar free raspberry jelly lollies chopped in place of craisins


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

Cookies can be frozen for up to 6 months.