Food recipes
Diabetic Peanut Butter Cookies
Diabetic Peanut Butter Cookies Ingredients: margarine, regular, 80% fat, composite, stick, without salt peanut butter, smooth style, without salt egg substitute, powder honey vanilla extract sugars, powdered wheat flo...
Diabetic Peanut Butter Cookies
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
egg substitute, powder
honey
vanilla extract
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
Directions:
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 1 1/2 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 1 1/2 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.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
egg substitute, powder
honey
vanilla extract
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
Directions:
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 1 1/2 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 1 1/2 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.