Diabetic Peanut Butter Cookies |
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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
1/4 cup margarine, softened |
1 cup creamy style peanut butter |
1/4 cup egg substitute |
2 tablespoons honey |
1/2 teaspoon vanilla extract |
1 cup splenda sugar substitute (or any powdered sugar substitute that is the equivalent of 1 cup of sugar) |
1 1/2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350° F.
2. In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
3. Add egg substitute, honey and vanilla.
4. Beat on high speed for approximately 11/2 minutes.
5. Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
6. In small bowl, combine flour, baking soda and salt.
7. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 11/2 minutes (mixture may be crumbly).
8. Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 apart.
9. Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
10. Bake 7-9 minutes or until light brown around the edges.
11. Cool on wire rack.
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