For some time now, within the health profession that I work in, I have begun developing treats that are diabetic friendly in moderation. This particular cookie recipe has been a client favorite since creation around 3 years ago.
Please understand that although this cookie is gluten-free it is not grain-free.
Preheat your oven to 350 degrees
Bake 10-15 minutes
Makes approximately a Baker's Dozen
In a medium to large bowl add and mix the following ingredients:
1 cup of Peanut butter (smooth or chunky)
2 Eggs
1 tsp of vanilla
1/2 cup of granulated sugar or the sugar replacement of your choice (I use stevia)
1/2 cup of brown sugar or brown sugar replacement of your choosing (I use Swerve)
3 cups of oatmeal (old fashion oats hold moisture or quick cooking oats has a tendency to make the cookies a bit dryer and crumbly)
Optional Ingredients:
If you want to add things such as chocolate chips, raisins, dried cranberries or blueberries, each is a great variation.
Chocolate drizzle
1 cup of regular or sugar free chocolate chips
1 ziplock baggie (place melted chocolate into the bag and then cut the very tip of the corner of the bag. so you can easily drizzle over the cooled cookies)
For myself, I wear disposable gloves to mix all of the ingredients together and shape the cookies. You want to make sure that you are forming the cookies to the exact shape you want because they do not rise or spread. I also love using parchment paper to bake on (makes clean up a breeze and allows me to drizzle the chocolate without making a huge mess. 😉
Bake for 10-15 minutes (the bottom of the cookies will turn a dark golden brown) I've included a photo to demonstrate.
Remove them from the oven and let them cool for at least 15 minutes before checking and deciding to drizzle the cookies with chocolate.
Prepare the drizzle:
Take the chocolate chips, throw them into a microwavable glass and heat for about 1 minute until melted (check the chocolate every 15 seconds, using a butter knife to stir as it melts)
If the chocolate is not melting keep microwaving in 15 second increments until the chocolate is fluid.
The chocolate will be smooth enough to pour into the bag - cut the tip of the corner and drizzle as much chocolate over the cookies as you desire.
I got a little crazy with the drizzle!
Give the chocolate time to set and then, enjoy!
These cookies are easy, quick and delicious...
@)->- @Tempy43