On the episode of Throwdown with Bobby Flay that I went to see taped yesterday, I stood next to a woman in the studio audience discussing cookies. I discussed with her that I was a specialist in making not only foods, but also desserts safe for diabetics but not using artificial sweeteners. She mentioned that she used whole grain flours instead of white flours when preparing cookies.
Being nearly gluten free and mostly wheat free myself I've experimented with quite a few cookie ideas. I pretty much gave up the idea of eating cookies or resolved to feeling like crap when I decided to have one. I discovered some interesting Kashi brand cookies - they are ok, but I think they still contain wheat. Dr. Cracker makes spelt crackers and I've seen spelt cookies which have not bothered me...but the other day I found an interesting cookie in the health food store. It is called "Wold of Grains". They have whole wheat which sort of stinks for the gluten free bunch - but they are also made with quinoa - great for diabetics and anyone else looking to increase whole grains in the diet. I absolutely adore quinoa and I am so glad its made its way into cookies. The World of Grains cookies really need to make a gluten free variety, but until they do, if you are diabetic, the blueberry ones have 8 grams of sugars (evaporated cane juice) in 6-8 cookies that come in a single serving pack. Multigrain only has 6 grams which is pretty good. They have 3 grams of fiber per serving which is good too.
I still prefer to bake my own. I like oatmeal cookies and I like to use almond flour with agave. I can't say I've baked a lot of cookies in recent years - but with grain free chocolate chips, butter and almond flour one might be able to do something interesting. I've definitely done a great peach crisp with those ingredients and trust me, no one in my cooking class knew it wasn't white flour and brown sugar. The pastured raw butter probably didn't hurt :)
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