Ingredients

• Ingredients 180g soya margarine 100g coconut butter, softened 180g Sukrin Gold 240g Sukrin Peanut Flour (or 120g peanut flour, 120g almond flour for a milder flavour) 40g unsalted peanuts, cashews or almonds, chopped 2 heaped teaspoons of egg replacer 1 tsp vanilla extract 1 tsp baking soda 1 tsp sea salt

Preparation

• Preparation Nutritional comparison is to cookies made with sugar and peanut butter rather than Sukrin Gold, coconut butter and chopped nuts.   Method Preheat the oven to 350F/180C/GM4. Line two baking sheets with parchment paper. Stir the Peanut Flour (and almond if using), baking soda and sea salt together in a bowl. Cream the butters with the Sukrin Gold in a food mixer until light and fluffy. Add the egg replacer gradually until well combined. Gently fold the flour mixture and the chopped nuts, a spoonful at a time. Place dessert spoons of the mix on to the trays, leaving plenty of space between them. Bake for 12-15 minutes, removing from oven while they are still a little soft in the centre. Cool on a wire rack and keep in an airtight container.