Carb-Counted DRAGON BITES Recipe:


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simple recipe for families LIVING WELL with type 1 diabetes.

Soft & Chewy Peanut Butter Cookies

Spread Holiday Cheer. Gluten- and Dairy-Free.

I don’t know about you, but I’m tired of living in “unprecedented” times! Some days I cope fine with the covid-19 distancing and restrictions, but on other days I just want things to go back to the way they were. Especially when it comes to gathering with family and friends for Christmas! These old-fashioned peanut butter cookies bring us back to a simpler time; they are the perfect comfort food to share... well… comfort! The relatively small yield also makes them the perfect addition to a small, immediate-family-only holiday party. Or spread some cheer by making a batch for a neighbour, friend or family member, to let them know that even though you can’t be together, you’re still thinking of them.

(Recipe adapted from Averie Cooks, Big Soft and Chewy Peanut Butter Crinkle Cookies)

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Low-Carb? No
Gluten-free? Yes (if you use gluten-free flour, as I did)
Dairy-free? Yes
Nut-free? No

Prep Time: 10 min
Chill: 2 hours
Bake:10-12 mins
Ready in: Just over 2 hours

Total Yield: 12 cookies

Carb Content: 36g per cookie (see detailed carb content below)


INGREDIENTS:
  • 1 large egg1
  • 1/2 cup (120g) creamy peanut butter2 (not natural or homemade, or the dough will be too runny)
  • 1/2 cup unsalted butter, softened3
  • 1/2 cup (115g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed5
  • 1 teaspoon vanilla extract
  • 1 1/4 (225g) cups gluten-free flour6 (OR all-purpose flour)
  • 1 teaspoon baking soda
  • pinch salt, optional
  • granulated sugar, for rolling7

Notes on Ingredients & Carbs:

  1. 1g carbs; 5g fat for egg
  2. 16g carbs; 64g fat for Kraft Unsweetened, Unsalted Peanut Butter
  3. 0g carbs; 96g fat for butter
  4. I used PC Organics Cane Sugar, with 115g carbs; 0g fat
  5. 110g carbs; 0g fat for light brown sugar
  6. I used Robin Hood GF Flour, with 181g carbs; 0g fat
  7. I used an extra ¼ tsp (1g carbs) for each cookie
INSTRUCTIONS:
  1. Using a stand mixer (or large mixing bowl and electric mixer) combine egg, peanut butter, butter, granulated sugar, brown sugar, and vanilla. Beat on medium-high speed until smooth and creamed, 3-4 minutes. Stop and scrape down the sides of the bowl.
  2. Add the flour, baking soda, salt (optional). Beat on low speed for approximately 1 minute, just until all ingredients are incorporated.
  3. Using a 1/4-cup measuring cup, divide the dough into 12 equal-sized mounds. Roll each mound into a ball, and flatten slightly.
  4. Place flattened balls in a covered container (or on a large tray, covered with plastic wrap); refrigerate for at least 2 hours (up to 5 days).

    Tip from the Trenches: This step is critical, as using dough that has not been chilled will cause the dough to spread too quickly during baking, resulting in 1 huge, thin, flat cookie.

  5. Once the dough has chilled, pre-heat oven to 350F. Spray baking sheet with cooking spray and set aside.
  6. Before baking, pat each dough ball into granulated sugar to add a crunchy, sugary coating. For each cookie, I placed a ¼ tsp of sugar on a plate and dabbed the dough into the sugar until all had been picked up. This allowed me to get an accurate carb count for the sugar coating.
  7. Place dough balls on a baking sheet, spaced at least 2 inches apart. The cookies spread considerably, so you’re better off not to crowd them.
  8. Bake for 10 - 12 minutes, or until edges have set and tops are just set, even if slightly undercooked and pale in the center. Avoid overbaking, as the cookies firm up as they cool. It’s best to watch the oven rather than the time to judge when they are done.
  9. Allow cookies to cool on the baking sheet for about 10 minutes before serving. (They will be too soft to cool on a rack.)
  10. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
DETAILED CARB / FAT CONTENT:

Total yield: 12 medium-sized cookies, with a total of 423g of Carbs and 165g of fat. Plus an extra 1g of carbs per cookie for the sugar coating.

Nutrient Content for each cookie: 36.3g carbs and 13.8g of fat.

Tips from the Trenches

If my 13-year-old T1D son had one cookie, I would probably ignore the fat content and just give insulin for the carbs. If he had 2 or more cookies, we may decide to bolus for fat. If you don’t usually give insulin to cover fat, and don’t routinely have a problem with above-range blood sugar after your child eats foods that have a high fat content, then you can go ahead and do what you usually do around insulin dosing. But if your child’s BG is often high after eating high-fat foods, then you may want to consider bolusing for fat.  ~Michelle

For more information, check out…

Should I Give Insulin to Cover the Fat???
Reducing Post-Meal Spikes Caused by Fat & Protein

More on Carb Factoring:
What is a carb factor and how do I use it to count carbs?
By cup or by weight???
Advanced Carb Counting

Please don’t rely exclusively on my carb counting! Nutritional information is given for general information only, and will vary depending on the amount, type and brand of ingredients you choose - Please verify your carb and fat content when you make your own version of this recipe.

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