These cookies have a somewhat different texture from traditional cookies but they are still very tasty and extremely satisfying when you can’t really eat normal cookies. They’d also work great as a snack for kids because they’re really healthy even if you were to substitute the xylitol with honey or sugar (or possibly just leave it out completely). I have to give full credit for this recipe to Jo Paterson who runs the Gestational Diabetes UK website and has dedicated herself to helping ladies with GD to manage and survive this confusing, complex and ever-changing condition. She is a legend. These cookies are also gluten and grain free.
Gestational diabetes friendly peanut butter cookies
Adapted from gestationaldiabetes.co.uk
250g smooth peanut butter with no added sugar – I use Whole Earth
Preheat your oven to 180 C and line a baking tray with greaseproof paper.
Stir together all the ingredients until well-combined. Roll into walnut sized ball and place on the prepared baking sheet. Press each cookie down with a fork to make a criss cross pattern.
Bake for 10 minutes. Allow to cool for about 10 minutes before removing to a cooling rack to cool completely… or just eat half of them warm like I do.
Makes 16 small cookies