Diabetic Peanut Butter Cookies Recipes
DIABETIC PEANUT BUTTER COOKIES
This is a Paula Deen recipe and the day she made them on TV I did also. I think they are wonderful.
Provided by Jacqueline in KY
Categories Dessert
Time 22m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 4
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.
MAGICAL DIABETIC PEANUT BUTTER COOKIES
Make and share this Magical Diabetic Peanut Butter Cookies recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 29m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 9
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.
DIABETIC PEANUT BUTTER CHOCOLATE COOKIES
Make and share this Diabetic Peanut Butter Chocolate Cookies recipe from Food.com.
Provided by Alliebaba
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 107.5, Fat 7.5, SaturatedFat 3.4, Cholesterol 19, Sodium 92.6, Carbohydrate 8.5, Fiber 0.7, Sugar 1.7, Protein 2.6
SUGAR-FREE PEANUT BUTTER COOKIES
My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with.
Provided by lobsteriffic
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 18m
Yield 24
Number Of Ingredients 3
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.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 4.9 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.7 g
DIABETIC PEANUT BUTTER COOKIES
Make and share this Diabetic Peanut Butter Cookies recipe from Food.com.
Provided by dederick
Categories Breakfast
Time 20m
Yield 12 cookies
Number Of Ingredients 9
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.).
Nutrition Facts : Calories 191.1, Fat 14.9, SaturatedFat 2.5, Cholesterol 15.5, Sodium 149.8, Carbohydrate 11, Fiber 0.9, Sugar 1.8, Protein 4.3
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- Beat together peanut butter, oil and eggs. Add milk and sugar substitute and mix until incorporated. Add flour mixture and stir to combine.
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- 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.
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NO-BAKE COOKIES - EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
- In a large saucepan over medium-high heat, melt margarine, sugar, milk, and cocoa powder, stirring constantly. Bring to a boil and boil for 1 minute.
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Step 5: Then as we know for peanut butter cookies, use a fork to flatten the cookies, creating a crisscross pattern across the top. Step 6: Now into the oven to bake for 12-15 minutes. Step 7 (our final step): After removing the cookies from your oven allow them to cool for 25 minutes on the baking tray, and then transfer to a cooling rack for another 15 minutes.
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