Diabetic Friendly Chocolate Peanut Butter Cookies Recipes

DIABETIC PEANUT BUTTER COOKIES

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.

LOW-CARB PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350F (180°C) and line a cookie tray with baking paper. Set aside.
• Add the erythritol to a Nutribullet or blender and blend until powdered. Set aside. If using a confectioner's low-carb sweetener, you can skip this step.
• Add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.
• Roll about 2 tbsp of dough between your palms to form a ball, then place on the prepared cookie tray. Repeat until all dough has been used. You should end up with 12-14 cookies.
• Use a fork to flatten the cookies, creating a criss-cross pattern across the top.
• Bake the cookies for 12-15 minutes.
• Remove from the oven and allow to cool for 25 minutes on the baking tray, then transfer to a cooling rack for another 15 minutes.

DIABETIC OATMEAL PEANUT BUTTER COOKIES

Steps:

• Sift flour, salt, soda, and baking powder. Cream next 6 ingredients together add oatmeal, beat. Add flour mixture, stir until it forms a ball; roll into 1 inch balls. Place on ungreased cookie sheet. Press down with glass. Bake at 375℉ (190℃). for 10 minutes.

DIABETIC PEANUT BUTTER CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F
• Place butter, splenda, brown sugar and vanilla in a medium mixing bowl.
• Mix on medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Add flour, baking soda and salt. Mix well.
• Add peanut butter and chocolate. Mix until blended.
• Roll cookie dough into 48 balls (1 tbsp dough per ball). Place balls on an ungreased cookie sheet.
• Dip a fork in water and press a criss-cross pattern into the top of each cookie.
• Bake for 10 - 15 minutes.

DIABETIC-FRIENDLY CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 330 degrees F (165 degrees C). Line two cookie sheet with parchment paper.
• Mix cocoa, brown and regular sugar substitutes, and baking powder together in a medium bowl. Blend in eggs, one at a time. Slowly add milk, then do the same with the sweetened condensed milk and vanilla. Fold in peanut butter.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

PEANUT BUTTER COOKIES (DIABETIC FRIENDLY)

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