Sometimes I think it would be a lot easier if Big Guy had CF instead of Lil Guy. Not that I would wish this disease on any child. But Big Guy has an "eat now, ask questions later" approach to food while Lil Guy is suspicious of anything food I put in front of him.
In particular, Lil Guy has strongly established that he does not like the following high-protein foods...
WTH - who doesn't like peanut butter?! Well we've found a solution to the peanut butter problem and it's this cookie recipe. Lil Guy cannot resist cookies. When the cookie tin is empty, he walks around holding it and plaintively calling "cook cook?" It's like something out of the Charles Dickens Oliver Twist book - "Please sir may I have some more?"
I love this recipe because it's high in protein and low(er) in carbs without the flour. Plus, there is not much to the ingredient list. These cookies still tend to be a bit sweet so I haven't tried substituting in Splenda or similar for the sugar yet.
Flourless Peanut Butter and Chocolate Chip Cookies
1 cup super chunky peanut butter*
1 cup packed golden brown sugar
1 large egg
1 tsp baking soda
1/2 tsp vanilla extract
1/2 cup mini chocolate chips
I like to use Skippy's Natural Super Chunk Extra Crunchy with 17g of fat per 2 tbsp serving
Preheat oven to 350F. Mix the first five ingredients, then add the chips.
Using moistened hands, form generous 1 tbsp dough balls per cookie (or use a small ice cream scoop).
Place dough balls on baking sheets about two inches apart - flatten with fork. Bake about 10-12 minutes. The cookies may not look done but they are - they will taste burnt if left in for too long.
IMPORTANT NOTE: Do not try to move the cookies right away - instead, cool on the baking sheets for 5-10 minutes to prevent crumbling!
Makes about 18-24 cookies.
If you're looking for a bit more fiber, I have made these Flourless Oatmeal Peanut Butter Cookies from another recipe blog I follow. But they kind of taste like hippies made them and they only taste fresh up to 48 hours after baking.