PBCo. Cookie Base Mix
320 g · makes 20 cookies
PBCo. Cookie Base Mix is a gluten free cookie mix made with a lupin, rice and coconut flour blend and almond meal. Add melted butter or coconut oil, warm water and mix-ins, then bake at 160°C for 15 minutes. One bag makes 20 cookies, each with 3.6 g carbohydrate as made.
Gluten free cookie mix you can make your own.
- 20 cookies per 320 g bag, 10 minutes' prep
- 3.6 g carbohydrate, 1.0 g sugars, 3.1 g fibre per cookie, made as directed
- Erythritol and monk fruit instead of sugar
- Gluten free, made in Australia
- Freezer friendly: baked cookies keep for 3 months frozen
About this product
- A blank canvas. The pack recipe makes Choc Coconut Cookies. Swap the coconut for chopped nuts, cinnamon or berries.
- Kitchen basics only: butter or coconut oil, warm water, a bowl and a lined tray. No mixer needed.
- Per cookie (Choc Coconut recipe): 557 kJ, 4.3 g protein, 9.0 g fat (5.9 g saturated), 3.6 g carbohydrate, 1.0 g sugars, 84 mg sodium.
- Allergens: contains lupin and almond. May contain milk, egg and sesame.
- Made in Australia from at least 65% Australian ingredients.
More from PBCo., or see the low-carb baking range.
How to use
To make Choc Coconut Cookies (makes 20; prep 10 minutes, bake 15 minutes). Simply add: ½ cup warm water, 50g shaved coconut, 100g PBCo. Sugar Free Choc Chips, 120g butter / coconut oil, melted.
- Prepare: Preheat a fan forced oven to 160°C and line a baking tray with baking paper.
- Mix: Combine all dry ingredients in a large bowl. Add melted butter and warm water. Work with the back of a spoon to combine. Mix will be crumbly but hold together when rolled into a ball.
- Roll: Take a heaped teaspoon of mix, roll into a ball, flatten and shape edges. Place on lined baking tray. Repeat for remaining cookies.
- Bake: Place cookies in oven and bake for 15 minutes or until golden brown. Remove from oven, let cool for 10 minutes, then enjoy!
Storage: Cookies must be stored in the fridge (1-4°C) for up to 5 days, or can be frozen (-18°C) for up to 3 months. Store dry mix in a cool, dry place away from light.
Nutrition information
Servings per package: 20. Serving size: 32g (1 cookie)^
| Average Quantity per Serve | Average Quantity per 100g | Average Quantity per 100g Dry Mix | |
|---|---|---|---|
| Energy | 557kJ (133 Cal) | 1740kJ (416Cal) | 1130kJ (318 Cal) |
| Protein, total | 4.3g | 13.6g | 24.6g |
| – Gluten | NIL | NIL | NIL |
| Fat – Total | 9.0g | 28.1g | 7.1g |
| – Saturated | 5.9g | 18.3g | 2.1g |
| Carbohydrate | 3.6g | 11.3g | 20.7g |
| – Sugars | 1.0g | 3.2g | 4.9g |
| Dietary Fibre | 3.1g | 9.6g | 16.9 |
| Sodium | 84mg | 261mg | 243mg |
^When prepared as directed. All values are averages and are subject to seasonal variation.
Ingredients
Low carb flour blend (rice, lupin, coconut), erythritol, almond meal, kibbled sunflower, bicarb soda, natural flavour, vanilla bean powder, cinnamon, salt, monk fruit.
Contains lupin and almond. May contain milk, egg and sesame.
Made in Australia from at least 65% Australian ingredients.
Questions, answered
Can I use coconut oil instead of butter?
Yes. The pack recipe gives 120 g butter or coconut oil, melted.
Can I freeze the cookies?
Yes. Baked cookies keep for up to 3 months at -18°C, or 5 days in the fridge. Store the dry mix somewhere cool, dry and away from light.
Is it nut free?
No. It contains almond and lupin, and may contain milk, egg and sesame.
Does it contain xylitol?
No. It's sweetened with erythritol and monk fruit.
Always read the label and use only as directed. This product is a food, not a medicine.
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