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PEANUT BUTTER COOKIES

Dear Friends!
A few weeks ago our 13 year old granddaughter was diagnosed with type 1 diabetes. What a shock for the family. She is very active and into many different sports so no one would have thought she has a health problem. As a grandmother, I wondered how I could best help them figure out what nutrient rich recipes would best fit into her daily menu.

PALM SUGAR
A few months ago I bought a bag of palm sugar for our own diet as it is low glycemic and a better choice of sugars. I have decided to cut out most white and brown sugar as well as fructose in our diet. But there are times when we want to have a treat and use some sugar, so I decided to change some of my recipes and use palm sugar.(or stevia in some recipes)

This past week I exchanged palm sugar for the sugar called for in my cookie recipes. We loved the texture as well as the taste of these cookies; and best of all our granddaughter and family love them as well.

HOMEMADE PEANUT BUTTER
Then I decided to work with a Peanut Butter cookie recipe and use palm sugar instead of the brown sugar. This recipe calls for peanut butter so I decided to make it even healthier by using shelled, roasted unsalted peanuts we had left from Christmas. I then put them through the meat grinder I have for the Bosch machine. I had bought a special disc that is very fine and is used just for making peanut butter. The peanuts go through very easily and out comes smooth peanut butter. Delicious peanut butter!
For diabetics, using this peanut butter allows them to have pure peanuts without any added sugar or salt or preservatives that bought peanut butter has in it. A much healthier choice!

WEIGHING INGREDIENTS
I have an accurate gram scale, so I weighed all of the ingredients and added that to each recipe ingredient. That way anyone who needs to know how much of every nutrient they are getting in a cookie, can figure it out.
By using a cookie scoop, I usually get 70 – 72 cookies from the one recipe batch. In this recipe the total ingredients just have to be divided by 70 or 72 and you will know how much fibre and carbs you are putting into your body. In other recipes you can do the same.
Hope you enjoy these recipes. Winnie

PEANUT BUTTER COOKIES – 72 cookies
1 cup peanut butter – made from peanuts only 212 grams
1 cup whole wheat flour – freshly ground 112 grams
4 cups oatmeal – organic 376 grams
2 teaspoon vanilla
2 eggs
1 cup avocado oil(a healthy oil that can be heated quite high)
1 1/2 cups palm sugar -made from coconut fibre 220 grams
2 teaspoons baking soda
1/4 teaspoon sea salt
1/2 cup semi-sweet chocolate chips 90 grams

I put all of these ingredients into the Bosch and mixed them with the dough hook.
I scooped the batter with a small cookie scoop, pressed them with a fork on a greased cookie sheet and baked them at 325 for 10 – 12 minutes. Watch them as the palm sugar seems to brown them more easily.

OATMEAL COOKIES – 93 cookies
7/8 cup butter
1 3/4 cup palm sugar – made from coconut fibre 280 grams
3 medium size eggs
1/2 teaspoon sea salt
2 teaspoon vanilla
3 cups freshly milled whole wheat flour 336 grams
2 teaspoons baking soda
2 1/2 cups oatmeal – organic 235 grams
1 1/2 cups unsweetened coconut 126 grams
1 cup sunflower seeds 134 grams
1 cup semi-sweet chocolate chip 180 grams
1 cup chopped walnuts 102 grams

I put all of these ingredients into the Bosch and mixed it with the dough hook.
I scooped out the dough with a small cookie scoop, pressed them with a fork on a greased cookie sheet. Bake them at 325 ‘ F for 10 – 12 minutes. Watch them as the palm sugar seems to brown easily.

Winnie shares many more nutrient rich real food recipes in cookbooks on the website at www.winnieswinningways.ca.