Learn How to Make Quick, Nutritious, Prediabetes-Friendly Cookies
Who doesn’t love cookies?
They’re sweet, comforting, filling… but, unfortunately, they can also wreak havoc on your waistline!
Well, buck up! We’ve cooked up melt-in-your-mouth cookies that—believe it or not—are a healthy alternative to sugar-packed cookies.
PreDiabetes Centers Concierge Chef Han Ashley shows us how to make decadent Gluten-Free Almond-Oatmeal-Chocolate Chip Cookies, which contain half the sugar of a traditional cookie and, in place of butter, have healthy Earth Balance butter substitute and creamy almond butter.
It’s made extra healthy with high-fiber, nutrient-dense oats and whole grain, gluten-free flour, and offers extra protein thanks to the almond butter and nutrient-dense egg. Almond butter—as well as the egg and butter substitute—also gives the recipe a dose of healthy fats.
Still, it’s a dessert and it does contain some sugar, which means it should be eaten in moderation. The cookie clocks in towards the upper limit of a prediabetic’s daily recommended sugar intake (2 1/2 teaspoons sugar a day). Be sure to eat just one cookie a day, says Han.
Take it away, Han…
Here’s the recipe for Gluten-Free Almond-Oatmeal-Chocolate Chip Cookies:
Makes 15 cookies
1/2 cup Earth Balance butter substitute or coconut oil
1/2 cup brown sugar
1/2 cup almond butter
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
2 1/2 cups gluten-free rolled oats
1/4 cup Aramanth flour
1/4 cup chocolate chips
1/4 cup dried cherries
1. Preheat oven to 350 degrees. Combine Earth Balance, brown sugar, almond butter and vanilla extract in a bowl and microwave for 30 seconds, stirring once. (Please note: In the video, Han uses 3 teaspoons vanilla extract, which is equivalent to 1 tablespoon.) Stir until well combined. Add salt, baking powder, rolled oats, flour, chocolate chips, dried cherries and egg to bowl and combine.
2. Drop heaping tablespoon-size balls of dough onto a foil- or parchment-lined baking sheet.
3. Bake cookies for 5 minutes, then rotate the baking sheet and, using the back of a spatula, press down on each cookie. Return to oven and bake for 5-7 minutes more. Cool for 10 minutes before removing cookies from baking sheet.
Are you eating nutritiously? If you have a poor diet or other risk factors for prediabetes, you may be on the road to type 2 diabetes. Take our Diabetes Risk Survey to find out!