Yes, you read right- this post is about cookies. But, how you might ask, does a girl who is eating low GI and no sugar eat cookies? Oh, it’s an exciting day my internet friends, and I’m not dreaming! Its a reality! I’m eating cookies as I write this blog. Yum!
Up until now my success with agave/low gi baking has been mixed at best. In fact, cooking in general has been difficult. None of the cookbooks I’ve tried have been any good and the several options on amazon seem poorly reviewed (the library amazingly doesn’t seem to have any cookbooks on the subject?).
Frustrated, I decided to try some recipes online that are featured on blogs, and so far they have been much more successful (wouldn’t you think it is the reverse?). These cookies were my first baking recipe I got from a blog, and believe it or not they are made with whole wheat flour, peanut butter, agave, and few other ingredients.
The only sugar comes in the dark chocolate chips. (I also used all natural peanut butter with no added sugars). Don’t they look yummy? There is also no butter or oils! It almost seems too good to be true, but they are delicious! I’m so excited!
I’m already thinking about ways I could jazz up the recipe. Next time, I will make them smaller so they aren’t quite as heavy and adding oats would be good.
I was just telling my sister that it made me sad I might not have the experience of making goodies with my children. Now, if I ever have any, its nice to know there are cookies I can make and eat with them! It seems like a little thing but it actually means a lot. I’ve given up so much in the last few months and it is nice to know of one less thing I have to sacrifice to the low GI alter…Hurray!
No-Sugar Peanut Butter Chocolate-Chip Cookies:
– 1 cup natural style nut butter. I use unsalted peanut but you could use salted if you like better (you can also use almond)
– put 2 tablespoons of water in a 2/3 cup measure. Add agave syrup to fill the 2/3 measure (I prefer dark, but light works too)
– 1 generous tsp vanilla
– 1 cup whole wheat pastry flour (For wheat-free, sub barley flower, or oat. For gluten-free sub quinoa flour.)
– 1 1/2 tsp baking soda
– 1/2 tsp salt
– About 3/4 cup grain sweetened chocolate chips – or dark chocolate chips if you can’t find grain sweetened
Oven to 350 degrees, parchment paper on two cookie sheets (or butter them, or use nothing at all). Mix wet ingredients in mixer, add dry ingredients, beat until combined. Stir in chocolate chips. Make balls with heaping Tbsp of dough, then squish with a wet fork to get the traditional pattern. I use all the dough to make 12 cookies. I bake Exactly 10 minutes if I want them chewy. (These are easy to overcook due to their color – so watch closely, and take out when they are just barely browning on top. Maybe start with 8 mins and check the underside of one cookie, just to be safe. For barley, oat or quinoa, you might want to bake longer.)