THE PROOF IS IN THE LOW CARB CHOCOLATE CHIP COOKIES

 My son's latest HbA1c blood test result was normal once again. This has been achieved with a low carb diet and exercise. I would confidently say that results like this cannot be achieved on the standard Australian diet, due to the high amounts of carbohydrates it recommends.

If you are ever diagnosed with a chronic disease or auto immune disease, I strongly urge you to do your own research about ways to manage your health with diet and exercise. The more I research, the more I discover how grains/carbohydrates/sugar is at the root of all modern disease. Check out the websites and blogs on my blog roll to find out more comprehensive information.

I have yet to meet another type 1 diabetic with blood levels which are normal, like my son's. This is because they continue to eat bread, cookies, fruit, crackers, cakes, pasta, potatoes..... Diabetes Australia recommends that diabetics eat all this crappy type of food to maintain their health! Why, why why?????????

Which is why I say, please, please do your own independent research.

 

Here is my recipe for low carb chocolate chip cookies, which will not send your blood glucose levels through the roof, unlike cookies made from wheat (a very toxic "food", if you can call it that) which will raise your blood glucose levels very high and very fast, even if you are not a diabetic. If you don't believe me, do a finger prick blood test after eating a product made from wheat. Whole grain bread has a higher glycemic index than a Snickers bar. Not healthy!

 

LOW CARB CHOCOLATE CHIP COOKIES

 

INGREDIENTS:

235 g almond meal (47 carbs)

50g coconut milk powder (9 carbs)

1 egg

100 g unsalted butter

50 g coconut oil

1 teaspoon vanilla bean paste

1 teaspoon baking powder

100 gm sugar free chocolate bar, chopped into small chunks (6 carbs)

1 1/2 tablespoons xylitol

 

METHOD

 

Cream together, butter, coconut oil and xylitol until light and fluffy.

Beat in egg and vanilla.

Mix in almond meal, baking powder and choc chunks.

If it seems too dry, add a little more coconut oil.  Mix should be moist.

Divide into 16 spoonfuls on a baking tray lined with silicon paper.

Bake in moderate oven 150 degrees, for about 20 minutes. Don't have the heat up too high, or the outside will cook way faster than the center of the cookie. When the cookies are golden, turn off the oven and leave them in the oven with the door open, just to let them crisp up a bit more.

 

Each cookie contains only 3.88 g carbohydrate.

 

VARIATION

 

Use sugar free white chocolate and some chopped macadamia nuts.