– Gosh I love a good peanut butter cookie! This is my modified recipe for a healthy option.
I wanted to fine tune a traditional cookie recipe to be a little healthier. I have done this by using good quality, no sugar added nut butters and natural pure maple syrup. The cookies have a lot of sustaining energy from the proteins to offset the sugar (glycemic index effect) of the maple syrup.
Maple syrup as a sugar option is better than refined sugar because it has a slightly lower glycemic index score. This means it releases a little slower than refined sugar meaning you won’t have such a high after eating it and less of a crash. Having said this remember that maple syrup is still a sugar so we want to take in small amounts of this if any in our food plans to avoid obesity, type 2 diabetes and heart disease. If you choose to have some sugar, maple syrup is the better choice because of the lower glycemic index as well as it’s supply of some anti-oxidants.
These cookies are also great pre or post workout because of their protein and carbohydrate/sugar content.
Preheat oven to 180C/350F
- 1 egg, beaten
- 1/4 cup pure maple syrup
- 1 tsp vanilla
- 1 cup crunchy peanut butter (Meridian or Whole Earth are great natural brands)
- 6 tablespoons ground almonds
- 1 tsp baking powder
- Beat together the egg, maple syrup, vanilla and peanut butter.
- Stir in the ground almonds and baking powder.
- Take tablespoon round portions and place on parchment paper then press down with fork.
- Pop in oven at 180C/350F for 14 minutes or until brown.
- Try 1 cup of almond butter instead of crunchy peanut butter or half and half
- Add 1 handful chopped pecans
- Add 50 grams of a Green & Blacks Dark chopped chocolate bar (great for post workout)
Makes about 16 cookies.