On my quest for trying alternative gluten, dairy, yeast and sugar free foods I followed “SURPRISE” – a word of the week from a few weeks back,  and suprised my taste buds with walnut butter and brazil nut butter. I wasn’t overly thrilled at what I tasted.  My taste buds did not enjoy these butters… however – rather than wasting it, I chose to experiment…

My surprise materialized into incredibly delicious cookies! I turned something that quite frankly I found pretty awful into something amazing. Whilst reflecting on this and munching my newly baked cookies my mind wandered onto how you could apply this skill in your everyday life.

I’m currently being made redundant from my office job in 6 weeks and yet I see this as an amazing opportunity to be 100% self employed and focus on fitness and nutrition. I’m really excited about it. So I give you the nut protein cookie. If you have a bad day, bake a batch eat. reflect and make your world a better place!


  • 100g Dairy free spread
  • 60g Xyitol
  • 4 eggs
  • 50g of hazlenuts (or a nut of your choice)
  • 70g coconut flour
  • 2 big tablespoons of nut butter


Throw all the ingredients together in a food processor and blitz until thoroughly mixed
Spoon out into cookie shaped dollops (I generally use a big tablespoon full and smooth into a circle) on to a greased baking tray.
Bake in a preheated oven at 190 degrees for 30 minutes or until golden on top.
Remove, allow to cool and simply enjoy.

Alison Beadle

Alison Beadle

Alison Beadle, UK, has been a fitness pro for over a decade, in various disciplines, as a Certified Level 3 Personal Trainer. She specializes in pre/post natal fitness, and is also a Reiki 2 Practitioner, and as a willPower Method® Phase 2 instructor, she now follows her feet! Most recently her passion has been gluten, dairy, wheat and sugar free cooking, which led her to write her first book, Sugar Free Me; at