Diabetes-friendly Cookies (nutty, spicy or chocolaty)
The perfect little treats.
They are also gluten-free and just sweet enough (low carbs).
A delicious, heaven recipe as part of my Diabetes Management week.
The most difficult, when dealing with diabetes is the absence of excitement in the snack department. Most snacks are off-limit. Imagine, when I suggest my clients to eat delicious, homemade cookies (as treats, obviously), and see their face light up.
Because you are enjoying a great-tasting treat, you can appreciate these cookies even more knowing that they are good for you.
What's more?
Eating one cookie will not affect your blood sugar level much and keep you in control of your energy level and your blood sugar.
Eat one and store the others in an airtight container. They can safely be kept for up to 5 days.
Best of all, they are great for sharing.
Recipe (serves 24 cookies):
Preparation: 10 minutes
Cooking: 12 minutes
Ingredients:
150 g Buckwheat Flour
125 g Almond or Tiger Nut Flour
50 g Coconut Oil
50 g Coconut Sugar
50 g Walnut halves
50 g soft-dried Figs
2 tbsp Hazelnut Milk
1 tbsp vanilla extract
½ teaspoon Bicarbonate
½ teaspoon Baking Powder*
Salt
Chocolate Cookies
Replace the Walnuts with:
50 g Hazelnuts
And the Soft-Dried figs with:
50 g dark chocolate chips
Sweet Ginger Cookies
Replace the walnuts with:
50 g Almonds
and the Soft-dried figs with:
2 stem ginger in syrup
(chopped finely)
Place the coconut oil it in the fridge for 15 minutes, or until it appears solid. If the coconut oil is too liquid, the recipe won’t work and you will end up with flat tuiles.
Preheat the oven to 180˚c and line a baking tray with parchment paper or a silicon mat.
Combine all the dry ingredients in a kitchen bowl.
Cream the coconut oil and coconut sugar in your mixer with the paddle attachment (or a large bowl using a hand mixer).
Add vanilla extract and the hazelnut milk. Continue to mix for another 30 seconds, and then add the dry mix until thoroughly combined and a dough forms.
If the dough appears dry and crumbly, mix it for a little longer. If it is still crumbly, add a teaspoon of milk or two. Using a silicon spatula, gently incorporate the chopped figs and walnuts (or the chocolate chips). If the dough appears too runny or soft, you can place the dough in the fridge. Once cooled, using a spoon, scoop out a little dough at a time or shape little balls using the palms of your hands. You can also freeze the balls before baking and bake from frozen.
Arrange the balls on the prepared baking tray with about 3–4 cm space in between. Flatten gently each ball to about 1 inch thick. Bake in the oven for 10-12 minutes, until edges are light golden brown.
Leave to cool slightly and place the cookies on a cooling rack. The cookies may feel a little soft but they will firm up as they cool to a nice crumbly texture.
Leave the cookies to cool completely before eating them.
Store in an airtight container for up to 5 days.
*use gluten-free baking powder.
Yummy!