This one is special, it has no honey, agave, molasses, or brown sugar like most cookies, even grain free. While they are “gluten free”, they are not made with starchy replacements like soy, tapioca, or potato starch instead of wheat flour. As long as I don’t eat the whole batch, these do not spike my blood sugar. If you are diabetic like me, it would be a good idea to check your blood sugar prior to eating a couple of cookies and an hour and two after to see how they work with you.
These are some cookies that I wouldn’t feel guilty feeding to my grand daughters.
Start by gathering your ingredients as listed in the picture below:
*Use natural peanut butter or the brand that has no high fructose corn syrup. **If you can not find pecan meal, you can place chopped pecans in a freezer bag and roll over with a rolling pin, or just use extra almond meal. ***The hens had small eggs today, so I used them. If you only have large, use one egg.
Preheat oven to 350°.
Place your cookies into the oven that you preheated to 350°. Set your timer for 14 minutes. Remove them from the oven, but let them cool on the pan.
I really hope you enjoy the cookies, I fed some to Michael and he liked them. He didn’t even complain about them “fake cookies” (meaning no sugar/flour lol). I think they would be good without chocolate chips also, maybe a little cinnamon? Who knows, try them, mix it up a bit, and let me know how they turn out.