If you too are cursed with diabetes, these cookies are going to become your new best friend. Now I’m not saying you can eat these babies the same way you can safely munch away on a handful of almonds or peanut butter stuffed celery sticks. But as an occasional treat, they are perfect. Easy to build, contain mainly healthy ingredients, and taste fabulous. Of course, they are a bit crumbly if you don’t put the whole cookie in your mouth at once. Which BTW, I don’t recommend. You will want to savor every nibble and each tiny little morsel. (They are crumbly because they don’t have flour in them to act as a binder.) And of course, it should go without saying that you have my permission to build and enjoy these cookies even if you don’t have diabetes!

Well, that’s my recipe for today. I shared the cookies yesterday with a few friends and they proclaimed them blog worthy. And in my book, that is the highest rating I can ever hope to get on one of my offerings.

As always, stay happy, healthy, and treasure your close friends. We lost one of our extended family today. I had been friends with Eloise and her husband Dick for 52 years. And during that time, we had brought up our children together, shared our worries, celebrated our achievements, and always been there for each other. I feel like a piece of my heart went missing today. And it went along with my dear friend Eloise when she died. But because we were close, I know wherever she is, she’ll take good care of that little piece of me. Because she was just that kind of friend.  

Peace and love to all.

1 c. well stirred, smooth, natural (the oily kind) peanut butter

¾ c. coconut palm sugar*

1 tsp. vanilla extract

1 egg

1 tsp. baking soda

1 c. rolled oats (certified GF if required)

½ c. roughly chopped salted peanuts

Line a baking sheet with parchment paper.

In a mixing bowl, stir the peanut butter and coconut palm sugar together. Add the vanilla and egg; beat well. Add the baking soda and beat until well combined. Stir in the rolled oats and chopped peanuts.

Using a #40 (1½ tablespoons) ice cream scoop. Drop balls of dough at least 1-inch apart on a prepared cookie sheet.  

Bake in a pre-heated 350-degree oven for 13 minutes or until just set.

Remove from oven and let cool on the pan. Cookies will harden slightly as they cool.

Store in an airtight container.

Please note: These are crumbly cookies because there is no flour in the dough. But boy are they delicious.

*Coconut Palm Sugar has a lower glycemic index than regular sugar, so it won’t spike your blood sugar in the same way. It has a flavor similar to brown sugar.

Per webmd.com “Per serving, coconut sugar contains a small amount of inulin, a type of soluble fiber that can make post-meal blood sugar spikes less likely. Foods containing inulin can be healthy choices for people with diabetes.”

Common foods containing inulin: asparagus, bananas, garlic, leeks, and onions.