Peanut Butter Cookies Diabetic Friendly Food

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DIABETIC PEANUT BUTTER COOKIES



Diabetic Peanut Butter Cookies image

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

1 cup peanut butter (smooth or crunchy...your choice)
1 cup sugar substitute (Splenda)
1 egg
1 teaspoon vanilla

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.

SUGAR-FREE PEANUT BUTTER COOKIES



Sugar-Free Peanut Butter Cookies image

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

2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs

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

MAGICAL DIABETIC PEANUT BUTTER COOKIES



Magical Diabetic Peanut Butter Cookies image

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

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

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.

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