Low glycemic, gluten-free, super-food, choco-peanut butter cookies!!

Okay, I admit it, I have a sweet tooth (and there is good evidence that this may be genetic!). And while there are times that a “healthy” alternative won’t do, I can snack on these cookies without guilt. As I mentioned in my last post, I have the variant of the TCF7L2 gene that puts me at higher risk of type 2 diabetes if I don’t eat whole grains or eat a low glycemic index diet. So, by adding fibre (flax, oats, chia), protein (Greek yogurt, peanut butter) and healthy fats (almonds, seeds) to this sweet indulgence, I am lowering the glycemic index while still having a “treat.” While I don’t follow a gluten-free diet, I made these cookies for a friend of mine with gluten-intolerance.

Here is the recipe. It makes about 40 good sized cookies with a fair serving size being 2-3 cookies.

Dry ingredients:

• 1 cup Bob’s Red Mill Gluten Free Baking Mix
• 1 cup gluten-free oats
• 1 ½ tsp cinnamon
• 1 tsp baking powder
• 2 tbsp fresh ground flax seeds
• 1/3 cup chia seeds

Wet ingredients:

• 2 eggs
• 1 cup Greek yogurt (plain or vanilla)
• ½ cup agave nectar or honey
• 2 cups natural peanut butter (or other nut butter)
• 1 tsp vanilla
• Add-ins:
• ½ cup gogi berries
• ½ cup no-sulfate dried cranberries
• ½ cup sliced almonds
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• ½ cup dark (>70% cocoa) chocolate chips

Instructions:

1. Preheat oven to 350F.
2. Beat all wet ingredients together until well combined.
3. Mix all dry ingredients together in a separate, large bowl.
4. Gently stir wet ingredients into dry ingredients until just combined.
5. Mix in add-ins until just combined.
6. Form golf ball sized cookies and flatten to ½ inch with your palm. Bake cookies on an ungreased pan for 10-12 minutes or until cooked through but still soft.
7. Enjoy!!