Avoid the Sugar Hangover! Gluten Free Peanut Butter, Cacao Nib, and Coconut Cookies

Photography by Kim Mennen and Jake Lowe, Styling by Ali Nardi

Notice: WordPress is having a mini meltdown and currently won’t recognize spaces between paragraphs. Sorry for the big block of text.

Last night I had my ladies over. We used to get together to exercise, but now, we mainly get together to eat and drink wine, which suits us all just fine…

I made a wholesome and really flavorsome classic for them: a lemon and rosemary roast chicken with roast spuds, sweet potatoes, garlic, and kale (I will try to post that recipe soon). My friend Alice is off the sugar Sarah Wilson style, and inspired by Alice, I haven’t been eating much processed sugar either. It’s usually just a bit of fruit everyday and that’s been the deal. I feel pretty good, and I considered this fact while deciding what to make them all for dinner.

We were all full and satisfied, but then my friend Amelia went into the kitchen, and returned with a box of gorgeous Greek pastries. So gorgeous, that even Alice crumbled. What was meant to be just a bite of each turned into a bit of a feeding frenzy, but lady style, so it didn’t actually look like a frenzy…. and before you knew it, there were only a few measly scraps left–which I ate for breakfast this morning to try and cure the terrible sugar hangover I awoke to this morning.

Sugar. It’s super addictive. I consider myself very lucky that I’ve never really had a sweet tooth, but a few months ago, I slipped into dangerously high sugar-eating territory, and it was a major effort to scale it back. I was addicted for a bit, and I don’t want to go back to that place. I always felt tired, bloated, and desperate for something sweet. It truly made me feel hungover in the morning, without the benefit of actually being drunk the night before..

That being said, I never planned and still don’t plan to quit sugar completely, and by sugar, I mean fructose. I don’t like extreme dieting. I love almost all foods, and to cut out sugar completely would be cutting out a lot more than just the sweetness. It would be cutting out experiences, not to mention always being the difficult one at the dinner table– or any table for that matter.

The problem was just that I was having sugar way too often–like with every meal, and that didn’t feel so hot…

I read Sarah Wilson’s e-book, I Quit Sugar, and there were some strong points in there, and it definitely helped me cut down big time. But that point that stood out to me the most is that she drinks a cup of warm milk while sniffing incense when she wants a treat– and that sounds fairly dreadful to me.

I like to enjoy a hard cider or two on occassion when I’m out with my friends. I clearly enjoy Greek pastries once in a while. I like making birthday cakes for me friends, and enjoying them with them. And I’m certainly not going to miss out on eating a gelato here and there throughout the summer.

So sugar is in, but only when it is really worth it. I stay away from it unless I am eating a proper dessert that accompanies an occasion. The Greek pastry event was a bit over the top, but again, experiences! It wouldn’t be as much fun to share a stick of celery around the table. But that’s one night. And the rest of the week will have to be pretty clean (with the exception of Thanksgiving, which is  free-for-all in my book.

Maybe I should have mentioned at the top that this is not a post that is trying to keep you off the sweets over the holidays. I have no place telling you what you should or shouldn’t eat. I’m just letting you know what I enjoy. Really, what I am trying to say is: I think it is ok to eat bad stuff, as long as it’s usually and mostly eating good stuff. (And Thanksgiving is only once a year…)

One way I manage to do this is by keeping treats that are low in sugar and packed with protein and good fats in the house, like Tahini Date Refrigerator Snacks.  This week, I’m talking about Peanut Butter Cookies– really good ones, with mostly good stuff in them apart from 1/8 cup honey. They are gluten free, and have some delicious optional extras in them. They are based on a recipe from Elana’s Pantry–she does great desserts– but I’ve cut the sugar in half, made a few other changes, and added some extras to keep you full for longer and add some more interesting flavor.

Enjoy!

Gluten Free Peanut Butter, Cacao Nib, and Coconut Cookies

Makes about 12 cookies

• 1 cup almond meal
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup crunchy peanut butter
• 1/8 cup honey
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup unsalted roasted peanuts, roughly chopped
• 1 tblsn cacao nibs
• 1/4 cup unsweetened shredded or dessicated coconut

1. Preheat oven to 350 F/ 180 C and line baking sheet with parchment paper.
2. Combine almond meal, salt, baking soda, and shredded coconut in a bowl.
3. In a separate bowl, beat peanut butter, honey, butter and vanilla extract, until light and fluffy.
4. Combine dry ingredients with wet ingredients, and beat until well combined. Stir in cacao nibs and chopped peanuts.
5. Scoop dough 1 tablespoon at a time onto lined baking sheet and press down with a fork.
6. Bake at 350° for 10-15 minutes or until golden brown.