Low Sugar Peanut Butter, Cashew and Walnut Cookies

Treat yourself to these protein packed, low sugar cookies that are perfect for a post gym snack or healthy sweet treat.

As the evenings draw in and the weather gets worse I tend to find myself at more of a loose end at the weekends. I love this. As much as I enjoy getting together with friends and having plans, sometimes you just cant beat a lazy weekend. This particular lazy weekend saw me turn my hand to baking some low sugar, protein packed 3 nut cookies.

Serves 12

30 mins

20g carbs
4g sugar

I can’t quite call them low carb, as they have a fair few rolled oats in, but as we know, there is such a thing as good carbs. Plus, although these guys are super low in sugar they’ve got just enough of a sacarine kick to satisfy my, admittedly diminished, sweet tooth.  

I also have a confession to make on this one, I 100% made the cookies too big. Well, arguably not for me but for any normal person. So I’ve adjusted the serving amounts (just in case any of you are wondering why there’s 9 cookies in the photo but I’m claiming there’s 12 servings) I’ve always had eyes too big for my belly and it doesn’t look like that’s changing any time soon!

Serves 12

Cook Time: 30 mins

low sugar peanit butter, walnut and cashew cookies 1

Ingredients:

For the biscuit base:

125g of crunchy 100% peanut butter

50g of Total Sweet Xylitol

1 Tbsp of Organic/100% Natural Honey

1/2 Tsp of vanilla extract

100g of plain oats

100g self raising flour

25g of Cashew Nuts (crushed)

25g of Walntus (crushed)

3 Tsp of cinnamon

1 egg

100g of butter

Nutrition:

Calories214
Fat13g
Carbs20g
Sugar4g
Protein6g

Calculated using MyFitnessPal


Steps

  1. Preheat oven to 190C/fan 170C/gas mark 3.
  2. Cover a baking tray with baking paper.
  3. Place all the ingredients, except the egg and crushed almonds and cashews in a mixing bowl. Mix until fully combined.
  4. Beat the egg and add to the mixture, along with the curshed almonds and cashews and mix together. Your mixture should be pliable but solid enough to hold its shape.
  5. Scoop a tablespoon of the mixture out of the bowl at a time and place on the baking paper.
  6. Wet your hand and press and smooth the mixture on the tray into the shape of a cookie.
  7. Bake for around 22 minutes, rotating the tray halfway through and keeping an eye so the cookie edges dont burn.
  8. When ready allow to cool for a couple of minutes on a cooling rack and then enjoy!
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