Peanut butter is life. Obviously. But cookies are bad, right? Wellll, sure. But not all cookies are created equal. Sure, you’d be better off health wise snacking on raw carrots, whole cashews or a stack of fresh edamame beans. But occasionally, a sweet treat is what is called for. And there’s something about winter that makes me carb crave like crazy.
So why make your own cookies? It’s a bonus knowing what’s going in there and being able to tweak the recipe to suit the tastes, goals and needs of your family....and it’s always a fun activity to do with a little one.
These cookies contain coconut sugar instead of white sugar. Coconut sugar is much lower on the glycemic index (35 rather than 68 out of a possible 100), meaning that it causes less of a blood sugar and insulin level spike. Studies have shown that lower glycemic diets have been linked to lower risks of type two diabetes, heart disease, obesity and other diets. Coconut sugar also contains traces of minerals such as potassium, magnesium, calcium and iron.
I’m not saying this is a health food. and it’s definitely not advisable to eat an entire batch of these bad boys. Even though you’re probably going to want to. It just means they are slightly less of a naughty treat than store bought cookies. I recommend making a batch and handing them out to your pals if you don’t trust your own will power. Or halving the batch size!
Peanut Butter Cookies
1 cup peanut butter
1 cup spelt flour
1 cup coconut sugar
1 tsp bicarbonate soda
1 tbsp vanilla extract
6 tbsp soya milk
¼ cup dairy-free chocolate drops
1. Preheat oven to 180 degrees Celsius.
2. Mix all ingredients together thoroughly and roll into 24 equal sized balls.
3. Place balls on a nonstick baking tray and flatten with a fork.
4. Bake for 8 minutes.
Per cookie: 127 calories, 5.9g fat, 17.2g carbohydrates, 3g protein
But how do you make sure you get 24 consistently sized cookies out of it?! If you know me well, you will likely know that I love fractions. More than most people do. But not as much as I love pb.
Flatten out the mixture in the bowl and score the top so you have lines making quarters. Scoop up one quarter. Split this into half again, and then split each half into thirds. Repeat. Ta da. 24 equal portions.
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