The Best Peanut Butter Cookie Safe For Diabetics Too Food

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.

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.

THE BEST PEANUT BUTTER COOKIE (SAFE FOR DIABETICS TOO!)

Steps:

• Pre-heat oven to 350 degrees. Prepare a cookie sheet with a ligt coating of cooking spray such as Pam. In mixing bowl, combine egg, brown sugar, vanilla and baking soda until blended. Add Peanut butter and combine. Dough should be very thick and easily dropped by teaspooful onto cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before removing to tray. Enjoy!

THE BEST PEANUT BUTTER COOKIES IN THE WORLD!

Steps:

• In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
• Add egg and vanilla, beat well.
• Stir together flour, baking powder, baking soda, and salt.
• Gradually add to peanut butter mixture, beat until well blended.
• Heat oven to 350 F.
• Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
• Place on ungreased cookie sheet.
• With the tines of a fork, flatten ball.
• Flatten again in opposite direction, forming crisscross marks.
• Bake 9 to 10 minutes until light brown and cookie is set.
• Cool slightly, Remove from cookie sheet to wire rack.
• Cool completely.
• Tips: Only use real butter and Jiff Peanut Butter.
• Don't overcook.
• Use Air cookie sheets for baking.