Hi everyone,
I wanted to share a very simple cookie recipe that can be appropriate for at least O's and A's.  I'm not as familiar with the other blood types.

Instructions:
1 c  old fashioned organic peanut butter (or almond butter) (not Skippy, or Jiff)
1 C  brown sugar (or Sugar in the Raw)
1 egg

Mix together and drop by the teaspoon fulls on a cookie tin.  You can press each cookie lightly with a fork.  Bake at 350 for 10-15 minutes. Optional: Dried cherries can be added to a batch of almond butter/raw sugar cookies.  Also, 1/3-1/2 c chopped peanuts for the peanot butter cookies or chopped almonds for the almond cookies.  Enjoy!

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Sounds yummy!

I just want to clarify that Os can't have peanuts; to make this appropriate for Os you must use almond butter.

Sarah,
Those cookies sound delish    I'll try them to night.  Think I'll add the chopped almonds too.

Thanks for sharing

Thank you Sarah. I will try them tomorrow. Will have to hide them from my O family.

Sarah,
I have this recipe, too! These are my faves!!!!

guys I bought some brown rice syrup yesterday (I had been wanting to get it but it was expensive so I waited until it went on sale), and once I got home I couldn't think of what to use it for, so I googled some recipes and came up with Alicia Silverstone's rice krispy treats...OMG they are delish!!! Even my husband who usually won't eat my healthy stuff had two giant pieces!! I don't know if I can post it on recipe center since it's not my own recipe, but if you guys google it it'll come up (mine was off of Rachel Ray's website). The pan made about 12 big pieces (I'm using them mostly for my daughter' lunch).

You can use brown rice syrup anywhere you would use sugar; just make sure to adjust the liquids in the recipe (less liquid when using a liquid sweetener).

Sarah,

I will refer to this cookie recipe very soon.  It sounds simple and scrumptious!!!

Thanks.


Joy

I used to make that recipe when my kids were little, pre-BTD, except that I would use Jif or whatever I got from WIC.

I found that doubling the recipe used an entire 18oz jar of peanut butter (18oz peanut butter, 2 cups sugar, 2 eggs) and then I didn't need to get a measuring cup full of sticky peanut butter. These are really good with chocolate chips added to them.

I haven't made these with almond butter because the almond butter is so expensive, and I'd rather use lower-sugar recipes that also include whole grain, compliant flours.

Ruthie this recipe is just 1 jar brown rice syrup, 7 cups brown rice cereal, 1/2 cup almond butter, a pinch of salt, and chocolate or carob chips if desired (1/2 cup). It's perfect for us O's! I added a little bit of ghee to the mix as well (since I am not vegan like she is).

Do you think it would work with agave instead of brown rice syrup? And how much is "1 jar" of sweetener?

I wouldn't quite call that recipe "perfect" for Os  because of the sheer volume of sweetener in it (unless it's a super tiny jar!) but it still sounds good for the occasional treat.

I made the cookies today Sarah. Yummy. Thanks again. I did not know what to bring for my grad party on Monday, now I know.

Can Type A's and Type B's use brown rice syrup?

Can't wait to try these.  I don't want to use sugar so should I use brown rice syrup or agave for the sweetener?  

I've done this recipe with pnb, date sugar and an egg.  I added a little bit of vegetable glycerin
for additional sweetness and moisture.  

Kim, you can mix any compliant sweeteners to sub for brown sugar but when you use liquids instead of dry solids (like sugar) the texture changes and brown rice syrup or agave isn't going to make this cookie solid when it bakes. In fact, I think it would spread out all over the cookie sheet
and possibly just melt, then stick.

I have used carob to bind up cookie dough ingredients....simply because it's dry.

I have found agave in powdered form on the internet which works as a perfect substitute
for regular sugar.

If you want to do this recipe with brown rice syrup or agave, (and no dry sweeteners) you might want to mix in some rice flour or another compliant flour until you've got a reasonable cookie dough batter.

Another thought.  Before you bake the entire batch, try putting just one cookie on a pan to bake just to see how it holds up with the ingredients you're using.  If it's too runny, add
some flour and try again.

Quoted from Chloe

I've done this recipe with pnb, date sugar and an egg.  I added a little bit of vegetable glycerin
for additional sweetness and moisture.  

Kim, you can mix any compliant sweeteners to sub for brown sugar but when you use liquids instead of dry solids (like sugar) the texture changes and brown rice syrup or agave isn't going to make this cookie solid when it bakes. In fact, I think it would spread out all over the cookie sheet
and possibly just melt, then stick.

I have used carob to bind up cookie dough ingredients....simply because it's dry.

I have found agave in powdered form on the internet which works as a perfect substitute
for regular sugar.

If you want to do this recipe with brown rice syrup or agave, (and no dry sweeteners) you might want to mix in some rice flour or another compliant flour until you've got a reasonable cookie dough batter.

Another thought.  Before you bake the entire batch, try putting just one cookie on a pan to bake just to see how it holds up with the ingredients you're using.  If it's too runny, add
some flour and try again.

I love carob so I will probably put some of that in.  I didn't know that agave came in a powder.  I have used quinoa flour sometimes when I use agave liquid so that is a possibility too.  Thank you for all the tips!

Quoted from leeyah87

Can Type A's and Type B's use brown rice syrup?

Per Typebase:  A and B Secretors can use Rice syrup.
http://www.dadamo.com/typebase4/depictor5.pl?351

I'd like to try this substituting 1 tbsp milled flax seed and 3 tbsp water for 1 egg per http://www.pioneerthinking.com/eggsub.html .

Quoted from SquarePeg

I'd like to try this substituting 1 tbsp milled flax seed and 3 tbsp water for 1 egg per http://www.pioneerthinking.com/eggsub.html .

Or you could try "soaked" chia seeds...

Quoted Text

I have found agave in powdered form on the internet which works as a perfect substitute
for regular sugar

Chloe,
I've seen this in Whole Foods and was wondering if I could sub in 1:1 for cane sugar.  Have you tried with a cookie recipe?  Did they taste ok??  I've tried Date Sugar (granulated) but didn't much care for it.

This is exciting