Yes, you read that right. I made cookies on Sunday that are supposed to be my breakfast for the remainder of the week. However, the carb count is still to be determined, so it’s throwing my breakfast sugars under the bus.
As you can see, no refined sugar nor flour. It’s basically an oatmeal cookie made with fruit and peanut butter. The protein count is supposedly off the chart. So I made them thinking this would be a great alternative to my missing English muffins.
The problem is the whole “homemade” aspect of it. Sure, I like knowing that what I’m putting into my system is healthy, organic, fresh, and not processed. With the exception of the extract and the protein powder, I feel pretty confident eating this. And the original blogger even gave us the nutrition facts. How nice! That’s something you don’t ever really find for insulin pumping purposes.
Except they aren’t quite accurate or don’t factor in the tiny bit of chocolate chips that I added in. Guess I should have read closer.
The original nutrition facts say 11.8 carbs for a cookie. This assumes that there are 16 in a batch and you didn’t add chocolate chips.
I made 9. Yikes. That’s quite a difference in size to batch ratio. And full of melted chocolate. Yum! (Well that explains my crappy glucose control.)
Some other edits besides making these ginormous cookies.
- I used crushed almonds as my “nuts.” I didn’t have anything else. I probably should have used almond butter instead of peanut butter. Lesson learned.
- I used regular oats rather than quick. They are a little bigger than those pictured in the original blog.
- I didn’t have butter extract. I have no idea what that is or where to find it. She said it was optional, so…
Taste wise… I’ll be honest. I don’t know if I’d like them without chocolate chips. They are pretty bland otherwise. But reheated in the morning with my cup of coffee and a hard boiled egg is nice and quick.