Hi, I'm Heather

I'll keep you updated on the latest in type 1 diabetes management... mostly through my own trials and errors :)

Taking batters into my own hands...

Taking batters into my own hands...

Taking the batter into my own hands with these coconut flour-based almond butter chocolate chip cookies (whew!) Although I love bakeries,  I find that their oversized cookies contain far too many carbs, calories & additives, all of which have unpredictable & detrimental effects on my BGs. By making my own cookies, I can ensure I'm not overdoughin' it on the carbs & can control what ingredients are used for greater BG control. These are sweetened with coconut sugar (brown sugar works too) & contain only ~10 grams of carb per cookie. The almond butter also adds a punch of protein & fat to minimize spikes 👊🏼. If only I could stop nibbling the batter 🙈

Ingredients: 

  • 3/4 cup unsalted almond butter (I used creamy)
  • 1/2 cup organic coconut sugar
  • 2 tablespoons coconut oil, melted and cooled
  • 2 eggs
  • 1/4 cup coconut flour 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips (OK- I used the whole bag....)

Directions: 

  1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
  2. In a big bowl,  mix together almond butter, coconut sugar and coconut oil. After evenly combined, add in eggs. 
  3. Next, add coconut flour, baking soda and salt. Mix until a dough forms. Gently fold in chocolate chips.
  4. Drop dough onto prepared cookie sheet (Use ~2 Tablespoon dough or ice cream scoop for even portions). 
  5. Bake for ~8-12 minutes or until cookies turn slightly golden brown around the edges.
  6. Let cookies cool on cookie sheet for at least 5 minutes (the hardest part!!) , then transfer to a cooling rack. 
The buzz on caffeine...

The buzz on caffeine...

Eye spy...

Eye spy...