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


  • 1 Pack of Low Carb Cookie Mix
  • 100g dark choc chips
  • 100g roasted peanuts
  • 70g Butter melted
  • 125ml unsweetened almond milk

Ingredients for Sprinkle top:

  • The extra dark chocolate melted.
  • 30g of 100’s and 1000’s (to roll the cookie in)


  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 and choc chips)
  3. In a separate bowl whisk together wet ingredients – butter 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. Bake for 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.


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:

For more great Low Carb recipes, click here