PEANUT BUTTER & LUPIN FLOUR COOKIES

Click picture for recipe.

This is my variation of P & B cookies, these are like taking a spoon of P & B and eating it, yum. They are high in protein and low in carbs. I use lupin flour because it has such a low carb rating. And for my daughter it means she can enjoy the odd bickie without having to give insulin. But you can use any flour with them just be aware if you use coconut it is a dense flour and it will up the fat in your biscuits.

Ingredients:

189g of lupin flour.

5g baking powder.

230 g peanut butter no added sugar or salt.

50g coconut oil or your choice of fat.

75g dark brown sugar.

Method:

Pre-heat oven at 120°, line baking trays with baking paper.

Place ingredients in a bowl and mix well together with a spoon. Mix until the mixture looks like it is becoming darker with the oils and crumbly. Add coconut oil mix till combined, then get your hands and kneed into a big soft ball.

Break the ball into smaller balls and roll into a sausage shape, the thickness of a 50 cent piece. Cut into pieces no thicker than the width of your pinkie finger.

Squash on to baking papered tray and place in slow oven for 30 to 40 mins. I cook on one side of 30 and turn them then cook for a further 10 min on other side, you don’t have to just make sure they don’t burn as they don’t taste nice burnt.

These bickies are soft, they do not crunch up and they don’t travel well so not for the lunch box unless you wrap and protect them. I like them soft as they give you that mouth feel of P & B straight in your mouth.

A 15 g serve will give you:

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Energy Protein Fat Sat Fat Carbs Sodium

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76 cals 3.7 g 5.2 g 1.9g 3.3g 20mg

A 15g serve is approximately the size of your thumb from the tip to just past the knuckle. As pictured.