disneydream06

So this was my baking project this morning before breakfast, as I had a bad night sleep-wise and needed to focus my brain and feel I was doing something useful rather than doom scroll etc.:

They are 'Diabetic Friendly', intended to be slow to digest and not cause a horrible sugar spike in small quantities. I built the recipe off of the skeleton of several others and a few articles on reducing or stopping sugar spikes in such items. This is the first time I have made them and I have not used the substitutes listed so I am making presumptions regarding that in the recipe).

Makes 12-15 cookies depending on how big you make each one.

Ingredients:

1 1/4 Cups of Rolled Oats (high in fiber, 16g approx per cup, so 20g fiber to the batch)
1 Cup Whole Wheat Flour (higher fiber than ordinary baking flour, 15g per cup)
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 Teaspoon Vanilla Extract
1/2 teaspoon iodized salt
2 large eggs
1 Tablespoon Canola Oil
4 Tablespoons Melted Unsalted Butter (I just used the cut line measure on the stick of butter)
1/4 Cup Chopped Pecans (Chopped Pecans, walnuts or almonds could be substituted if desire. Pecans are 10g fiber per cup; walnuts 7.8g almonds 10.86g)
1 Cup Plain Live Culture Greek Yogurt (Full Fat)
1 Trader Joe's Dark Chocolate 85% Cacao Chocolate Bar (This is most of the sugar in the recipe, except the small amount in the Yogurt (since it was live culture) If you are worried about the sugar then don't use the chocolate, instead increase the Pecans to a full cup.

Nutrition Note:

The Trader Joe's Chocolate is made with increased Fiber. There are 15g sugar to the bar, and 12g of fiber according to the nutritional data. It also includes Soy Lecithin (and Emulsifier). Bar should be broken up into small pieces. So around 2g of sugar is my guess per cookie, and roughly 4g of fiber each using the pecans and chocolate).

I presume a stevia sweetened chocolate bar or one with only alcohol sugar could be used instead but I have no real practice using either in baking (Stevia sets off my IBS so I avoid it generally).

4g of fiber for a cookie means it has as much fiber as a slice of most high fiber seed-breads you can buy at grocery stores. Fiber slows digestion and helps reduce the chance of sugar spikes.

The American Heart Association Eating Plan suggests eating a variety of food fiber sources. Total dietary fiber intake should be 25 to 30 grams a day from food, not supplements. Currently, dietary fiber intakes among adults in the United States average about 15 grams a day.

Method Of Recipe:

Take a large glass bowl and put in all the dry ingredients.
Set up a cookie sheet with baking parchment (to keep things non-stick)
Melt the butter and add it into the bowl.
Add in the Wet Ingredients (Eggs, Yogurt, Oil, Extract
Use a sturdy spoon to mix it together as best you can, it will not blend smooth, these are drop cookies and will be lumpy. The Important thing is that the liquids moisten up the flour, eggs and oats together and spread the rest. It should not be drippy, if it is add some more oats.
Refrigerate for 30 mins.
Preheat Oven to 350 F
Take a large spoon and scoop up lumps of the final results into vague lumpy discs leaving space for them to melt and spread some. 12-15 cookies should be made over a single cookie tray this way.
Put tray into oven for approx 15 minutes. Be sure to have pot holders so you don't burn yourself taking it out of the oven.
Remove and cool.

Generally my rule is to keep sugar intake low and fiber intake high. That, along with my oral meds, keeps my diabetes knocked down to a constant pre-diabetic level and avoids spikes up,

These cookies are intended primarily for my wife, who puts up with our diet being diabetic friendly 24/7, but who is not diabetic, so I can have one or two of these cookies safely with her when grabbing a cup of tea together or such and it will meet her need for an occasional sweet tooth need.