The Best Peanut Butter Cookie Safe For Diabetics Too Recipes

Steps:

• Mix together well and form into balls (about the size of large walnuts)
• Dip fork in Splenda and press tines into cookie
• Bake on parchment lined cookie sheet at 350 degrees for 12 minutes.
• Let cool on sheet on cooling rack.

Steps:

• Preheat oven to 350° F.
• In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
• Add egg substitute, honey and vanilla.
• Beat on high speed for approximately 1½ minutes.
• Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
• In small bowl, combine flour, baking soda and salt.
• Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly).
• Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart.
• Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
• Bake 7-9 minutes or until light brown around the edges.
• Cool on wire rack.

Steps:

• Pre-heat oven to 350 degrees. Prepare a cookie sheet with a ligt coating of cooking spray such as Pam. In mixing bowl, combine egg, brown sugar, vanilla and baking soda until blended. Add Peanut butter and combine. Dough should be very thick and easily dropped by teaspooful onto cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before removing to tray. Enjoy!

Steps:

• 1. PREHEAT: Oven to 350 degrees F. (180 degrees C). PREPARE: Ungreased baking sheets. IN A LARGE BOWL: Using an electric mixer or wooden spoon, beat margarine, egg, peanut butter and vanilla. STIR IN: Flour/sugar mixture until well blended.
• 2. ROLL: Dough into 36 small balls and place about 2 inches apart on ungreased baking sheets. PRESS: Flat with a floured fork. BAKE: In preheated oven (350 degrees F) for 10 to 12 minutes, or until lightly browned. COOL: On baking sheets for 5 minutes, then remove to rack to cool completely.
• 3. TIP: If you prefer to bake with artificial sweetener, your finished product will have a a better texture if you substitute it for only some of the sugar. In this recipe for example, substitute it for the granulated sugar.
• 4. EXCHANGES PER SERVING: (1 COOKIE) 1/2 - Starch 1/2 - Fat NUTRIENT ANALYSIS PER SERVING: Calories - 80 Protein - 2g Fat - 4 g Saturated Fat - 1g Carbohydrate -9 g Fiber - 0g Cholesterol - 6mg Sodium - 72mg
• 5. Decorate jar and lid for appropriate occasion. GIFT TAG:'GIFT IN A JAR' 'DIABETIC-FRIENDLY' - PEANUT-BUTTER COOKIES - 1.) IN: A large bowl using An electric mixer or wooden spoon beat margarine, egg, peanut butter and vanilla. 2.) STIR IN: Flour/sugar mixture until well blended. 3.) ROLL: Dough into 36 small balls and place about 2 inches apart on ungreased baking sheets. 4.) PRESS: Flat with a floured fork. 5.) BAKE: In preheated oven (350 degrees F) for 10 to 12 minutes, or until lightly browned. 6.) COOL: On baking sheets for 5 minutes, then remove to rack to cool completely. 7.) Enjoy! EXCHANGES PER SERVING: (1 COOKIE) 1/2 - Starch 1/2 - Fat NUTRIENT ANALYSIS PER SERVING: Calories - 80 Protein - 2g Fat - 4 g Saturated Fat - 1g Carbohydrate -9 g Fiber - 0g Cholesterol - 6mg Sodium - 72mg