Peanut Butter Chocolate Chip Cookie Bites (gf)

Over the past couple weeks, as I inch closer to my March 10th due date, these all-natural, gluten-free gems have become my favorite salty/sweet snack.  Some important notes about these buttery bites: the texture is better if left in cookie dough ball form (not flattened); also, you may feel like you’re taking them out a twinge too early, but they will continue to bake out of the oven for a couple minutes and they will fall apart if you don’t achieve a chewy texture.

On a completely different note, I have been listening to the Nutritional Weight and Wellness podcast since being diagnosed with PCOS and I will forever be grateful for the wisdom and encouragement from these nutritionists (particularly because I found myself with limited resources in a foreign country at the start of this learning process).  I found this article on heart health and diabetes interesting and chock-full of useful information.  I hope your heart is touched by inspiration and love today…

chocolate pb cookies (gf)

ingredients

1 cup all natural, creamy peanut butter (organic is preferable)

1/4 cup honey/date paste combo (I fill half the measuring cup with honey and half with date paste and heat in the microwave for about 10 seconds; you could just use 1/4 cup honey)

1 egg

1/8 tsp salt (1/4 if using unsalted pb)

1/2 tsp baking soda

1 tsp all natural vanilla extract

1/2 cup dark chocolate chips

 

how to

*Preheat oven to 350 degrees Fahrenheit.

*Line baking sheet with parchment paper.

*Drop large spoonful size dough balls onto baking sheet.  I don’t flatten these particular pb cookies, as I think they turn out chewier when left as a ball.

*Bake about 7; after a couple minutes, remove parchment paper (with cookies on it) and place on cooling rack.  You cannot remove these cookies from the parchment paper to cool, as they are too crumbly and will fall apart.

*How I store my pb delights: Once cookies have cooled, line Tupperware with parchment paper, make one layer of cookies, place parchment paper on top of first layer and make second layer of cookies, cover with third piece of parchment paper, seal tightly and store in refrigerator.

gluten free peanut butter cookies, gluten free peanut butter chocolate chip cookies, low sugar peanut butter cookies, diabetes and heart health, pcos friendly snacks

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s