Lupin flour, rice protein, kibbled sunflower, natural sweeteners (xylitol, stevia (steviol glycosides)), coconut flour, vanilla bean powder, almond meal, sodium bicarbonate, cinnamon, salt.
CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.
Made with love in Sydney, Australia
Packed with natural plant proteins & no hidden nasties, these Protein Cookies are the ultimate low carb snack or breakfast to power you through the day, and are perfect for vegetarians and low carb, high protein diets.
Really easy to make and satisfying to eat!
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Plant Protein
✅ Keto Friendly
✅ Low Carb
✅ No Added Sugar
✅ Gluten Free
Macros per
Protein 9g • Fat 13g • Carbs 3g
PLEASE NOTE This product contains xylitol which is toxic to dogs, so keep it away from your furry friends.
To make 20 Low Carb Cookies, you’ll need:
- Contents of this pack
- 100g dark chocolate, chopped
- 120g walnuts (or your favourite nuts), chopped
- 80g (1/3 cup) butter, melted, or coconut oil
- 1 large egg (or egg replacer)
- 80ml (1/3 cup) milk of choice
PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
MIX – Place all dry ingredients into a large bowl and combine. In a separate bowl, whisk together milk, eggs & melted butter/oil. Pour wet ingredients into the dry mix and combine well. Cookie mixture should be crumbly, but hold together when rolled into a ball.
ROLL – Take a heaped teaspoon of mix, and using your hands roll into a ball, then flatten and shape the edges. Place on baking tray. Repeat process for all remaining cookies.
BAKE – Place cookies in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.
STORAGE – Cookies must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up
to 3 months.
