This diabetic peanut butter cookies recipe is good. It has 1/2 the fat of traditional peanut butter cookies. Egg substitute, sugar substitute, and 1/2 fat margarine make this a safe bet. These cookies are still moist and taste quite delicious. Give them a try. Note that these cookies require overnight refrigeration before baking!
1/4 cup low-calorie margarine
1/4 cup creamy peanut butter
2 tbsp brown sugar substitute
1 egg substitute equivalent
1/4 cup water
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1. In a food processor or by hand, cream together the margarine, peanut butter, and sugar substitute. Add the egg, water, and vanilla and continue to mix until well blended.
2. Combine the flour, baking soda, and baking powder in a sifter; sift dry ingredients into creamed mixture and mix until completely blended. Refrigerate overnight.
3. Lightly spray cookie sheets with nonstick cooking spray. Drop teaspoonfuls onto cookies sheets and press with the tines of a fork to flatten each cookie. (Use cookie cutters to create decorative cookies if you prefer.) Bake the cookies at 375 degrees for 12 to 15 minutes, remove from the oven, and let them cool on racks.
This recipe yields 14 servings. Serving size: 3 cookies.
Exchanges Per Serving: 1 Starch, 1/2 Fat.
Nutrition Facts: Calories 100; Calories from Fat 36; Total Fat 4g; Saturated Fat 1g; Cholesterol 0mg; Sodium 123mg; Carbohydrate 13g; Dietary Fiber 1g; Sugars 3g; Protein 3g.
Comments: Note that these cookies require overnight refrigeration before baking!
Source:"American Diabetes Association at http://www.diabetes.org"S(Formatted for MC6):"09-30-2002 by Joe Comiskey - firstname.lastname@example.org"Copyright:"© American Diabetes Association, 1999"