A Sugar Breakup team member is from West Virginia, USA and he’s been missing his Mum’s baking – especially her peanut butter cookies.
So we decided to create a sugar free peanut butter cookie recipe using our dextrose,Golden Rice Malt Syrup, & Ridiculously Delicious Peanut Butter.
The cookie dough alone was absolutely delicious so we knew we were onto a winner!
Best eaten fresh on the day or placed into the freezer for future use, these cookies will be a favourite for all the family.
- Makes: 35 cookies
- Oven temperature: 180°C (170°C if using fan forced)
- Baking time: 10 minutes
We wanted to make a muesli cookie to celebrate our recent collaboration with the muesli in our first ever The Sugar Breakup Facebook competition.
This cookie was so easy to bake, and when we pulled it out of the oven, it smelt absolutely delicious!
The muesli say they are “fit for breakfast” we would also say they are “fit for a snack”.
Makes: 22 cookies
Oven Temperature: 180C (170°C for fan forced oven)
Cooking Time: 10-12 minutes
Pan: baking tray
3 cups of the muesli
1 cup plain flour
100g butter, melted, cooled
1/3 cup The Sugar Breakup Organic Golden Rice Malt Syrup
These cookies were inspired by our recent visit to the Gluten Free Expo in Melbourne.
Lovely soft cookies, like little cakes made with coconut flour!
So deliciously moist, enjoy them now or pop them in the freezer for school lunches as they’re not only gluten free but nut free as well.
- Makes: 24 biscuits
- Oven temperature: 180C (160C fan forced)
- Cook time: 15 minutes
- Pan size: 1 large baking tray or 2 small trays lined with non-stick paper