Based on the doctor's advice, I have recently (as of April 2002) cut back on my intake of simple carbohydrates. As such, I've been experimenting with grains that are higher in protein and complex carbohydrates compared to traditional wheat flour and with alternative sugars too. This recipe includes the following:
You'll probably be able to find these at your local health food store / healthy grocery store. Maple sugar is a bit pricey, though; you can substitute light brown sugar for it (but will lose the corresponding health benefits).
| 1 1/4 cups | peanut butter |
| 8 tbsp (1/4 lb) | sweet (unsalted) butter |
| 1 1/2 tsp | vanilla extract |
| 1/2 tsp | salt (preferrably sea salt) |
| 1 1/2 cups | maple sugar |
| 1 | egg |
| 1/2 cup | chick pea flour |
| 1/2 cup | spelt flour (white or whole) |
| 1/2 cup | oatmeal |
| 1/4 cup | whole psyllium husks |
Preheat oven to 350°F. In a food processor, mix together the first five ingredients. Add the egg, and mix again. Add the chick pea flour and spelt flour, and mix again. Add the oatmeal and psyllium husks, and mix just enough to distribute them evenly throughout the mixture.
On a greased cookie sheet (or one lined or covered by a nonstick coating), form cookies as 1 1/2" (3.75cm) spheres of cookie dough, kneading each lightly to get it to hold firmly together. Press each cookie flat, to about 1/2" (1.25cm) high, with a fork. Bake for 15 minutes.
Remove cookies from oven and let them sit on the sheet for a few minutes to cool and solidify before transferring them to a cooling rack.
Yield is about 23 cookies.
Recipe by Dan Bornstein (an original).
Back to Dan's Favorite Recipes.
Copyright © 2002