Hello SP’s… Gosh, it’s been a bouncy ol’ time since I started insulin nearly three months ago – my head is literally bursting with the information I keep on finding out; all of which hasn’t quite made it to my blog, but most of which I share on my facebook page – so if you’re interesting in all the type 1 diabetes and insulin related stuff, come follow me there :-)
The good news is that I *think* I’m finding some balance with it all – and whilst my head is whirring from all the reading, still one of my favourite ways to relax and switch off the whizzing brain is to hop over to the right side and get creative in the kitchen! This is my latest experiment…
Salted Peanut Butter & Chocolate Chip Cookies
- 1 cup peanut butter. I used half smooth and half chunky – but this is down to preference really… be aware that some peanut butters contain sugar and/or salt. I’d definitely choose one without sugar, but if it’s all you have, adjust the coconut sugar below. Salt might be OK if you really like the sweet/salt thang – but if you use it, pick one made with sea salt, and don’t add any more later.
- 3/4 cup almond flour.
- 3/4 cup coconut sugar. You can use any sugar, but I use this one as it’s lower GI, so in combination with the other ingredients, these won’t spike blood sugars… normal sugar will do more so – but the peanut butter and almond flour will reduce that.
- 1/2 a bar of Green & Blacks 85% dark chocolate, cut into small pieces.
- ¼ cup almond milk.
- 2 teaspoons vanilla powder/extract.
- 1 tsp baking soda.
- Himalayan pink salt to taste (I used a generous few grinds). Leave out if using salted peanut butter.
- In a large bowl, mix the peanut butter and coconut sugar, then add in the vanilla extract – be warned this is quite a good arm workout…! In a separate bowl, mix the dry ingredients together (almond flour, baking soda, and pink salt).
- Then add in half the almond flour mixture and mix until a crumby dough forms – around this point I get my hands in as mixing with a spoon is hard work! Add in the milk and remaining almond flour and continue to mix until even – but be careful to not over mix. Finally scatter through the chocolate pieces.
- Roll the dough into balls with your hands (about a tablespoon per per cookie), then put the ball onto your baking tray (with greaseproof/baking paper on) and gently flatten down the ball with a fork one way and then the other to create a crisscross pattern.
- Pop in the oven (preheated to around 180/200 in my fan assisted oven… the numbers on my oven dial have worn off, so this is a bit of a guess… ;) and bake for 8-10 minutes or until just starting to turn golden on edges. Resist eating the whole lot upon removal from the oven and allow to cool (a bit, at least) before trying to remove from the paper – or else they may crumble.
- These are more of a doughy cookie – so if you like a crisp, more biscuit-y cookie you might want to play with them a little…. even though they’re yummy cooled with a cuppa, they’re at their absolute best whilst still cooling and the chocolate is still a little gooey… ;-)
- Peanut butter – 30g
- Almond flour – 6g
- Chocolate chips – 11g
- Coconut sugar – 85g