PBCo. Cookie Base Mix
320 g · makes 20 cookies
PBCo. Cookie Base Mix is a gluten free cookie mix for keto and low-carb home baking. Add butter or coconut oil and warm water, roll, and bake for 15 minutes to make 20 cookies. Made to the Choc Coconut recipe on the pack, each cookie has 3.6 g carbohydrate and 1.0 g sugars. Sweetened with erythritol and monk fruit.
One bag, 20 cookies, 3.6 g carbs each.
- 3.6 g carbohydrate and 1.0 g sugars per cookie, made as directed
- Sweetened with erythritol and monk fruit
- Gluten free, with lupin, almond and coconut in the flour blend
- A base mix: add choc chips, coconut, spices or berries
- About 70c a cookie, made in Australia
About this product
- Per cookie (Choc Coconut recipe): 557 kJ, 4.3 g protein, 9.0 g fat, 3.6 g carbohydrate, 1.0 g sugars, 3.1 g dietary fibre.
- Base, not a finished flavour. The pack recipe uses shaved coconut and PBCo. Sugar Free Choc Chips. PBCo. has more variations on its website.
- Bake once, eat all week: cookies keep in the fridge for 5 days or in the freezer for 3 months. Handy for lunchboxes or with a morning coffee.
- Allergens: contains lupin and almond. May contain milk, egg and sesame.
- Made in Australia from at least 65% Australian ingredients.
More from PBCo., or browse the 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
What else do I need?
For the recipe on the pack: ½ cup warm water, 50 g shaved coconut, 100 g PBCo. Sugar Free Choc Chips and 120 g melted butter or coconut oil.
How many carbs are in a cookie?
3.6 g carbohydrate and 1.0 g sugars per 32 g cookie, made to the pack recipe. Your add-ins change the figure.
What's it sweetened with?
Erythritol and monk fruit. There's no xylitol.
Is it gluten free?
Yes. The pack is labelled gluten free and the panel shows nil gluten. It contains lupin and almond, and may contain milk, egg and sesame.
Always read the label and use only as directed. This product is a food, not a medicine.
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