The Best Peanut Butter Cookie Safe For Diabetics Too Recipes

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 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.

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.

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

MAGICAL DIABETIC PEANUT BUTTER COOKIES

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.

SUGAR-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until center appears dry, about 8 minutes.

DIABETIC PEANUT BUTTER COOKIES

Steps:

• Mix all together in a large bowl. Shape into balls and place on.
• ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
• (You may add a little more flour if desired.).