Diabetic ideas
Flourless Double chocolate cookies
• 1 cup creamy peanut butter
• 2/3 cup coconut sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsweetened cocoa powder
• Pinch of salt omit if your peanut butter is salted
• 1 teaspoon baking soda
• 1 large egg
• 1/2 cup dark chocolate chips plus extra for topping
Instructions
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1. Preheat the oven to 350 degrees F.
2. In a medium sized bowl, beat together the peanut butter, coconut sugar, and vanilla extract.
3. (Do not heat up the peanut butter at all)
4. In a separate bowl, combine the cocoa powder, salt, and baking soda.
5. Stir together and then beat in with the other ingredients.
6. Beat in the egg until just combined and then stir in the chocolate chips.
7. Form balls of dough and press 3 to 4 chocolate chips into the top if desired. Press the cookies down so they aren’t puffed up.
8. Bake for 6-8 minutes (Mine took exactly 6 minutes, but my oven runs a bit hotter). Watch them carefully because they go from perfectly baked to burned quickly especially with the coconut sugar.
9. These cookies are crumbly while they are hot. Let them cool completely (or enjoy some deliciously hot, but crumbly cookies right out of the oven)
Recipe Notes
Use high quality cocoa powder for best results

{Skinny} Peanut Butter, Chocolate, and Banana Muffins
Servings: 7 -8
Author: Chelsea
Ingredients
• 1/2 cup (~1 medium) very ripe banana OR applesauce
• 1/2 cup creamy peanut butter
• 2 tablespoons honey or agave nectar
• 1 teaspoon vanilla extract
• 2-4+ tablespoons brown sugar lightly packed*
• 1 large egg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/3 cup + 1 tablespoons oat flour regular old fashioned oats that have been blended in the blender
• 1/3 cup old fashioned oats**
• 1/3 cup dark chocolate chips can sub milk chocolate chips (less healthy)
1. Preheat the oven to 350 degrees F. Spray the 7-8 cavities with nonstick spray and fill the other ones halfway up with water (ensures even baking).
2. Do not use muffin liners.
3. Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed.
4. In a large bowl, using hand mixers, cream together the mashed up banana, peanut butter (do not warm up), agave or honey, vanilla extract, and brown sugar.
5. Beat until completely combined. Beat in the egg.
6. Beat in the salt, baking soda, baking powder, and oat flour.
7. To make the oat powder, take oats and pulse them in a blender or food processor until they are in a flour-like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off.
8. Beat just until combined.
9. Stir in the old-fashioned oats and the dark chocolate chips.
10. Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity. If you want larger muffins only fill 7 of the cavities. If you’d rather have more muffins fill up 8.
11. Bake at 350 degrees for 15-18 minutes.
12. I find that slightly under-baking these muffins makes them taste way more moist and light. If you don’t like that though, bake them a little longer, just watch them carefully so they don’t burn.
Recipe Notes
*If you want your muffins sweeter, increase brown sugar by 1-2 tablespoons. If you aren’t used to healthier treats, you will want to start with at least 4 tablespoons and go up to 6-7. **Make sure oats are certified gluten-free to have a gluten-free muffin.