Guest guest Posted July 8, 2004 Report Share Posted July 8, 2004 Peanut Butter Cookies Serves: 14 Serving size: 3 cookies Note that these cookies require overnight refrigeration before baking! 1/4 cup low-calorie margarine 1/4 cup creamy creamy peanut butter 2 tbsp brown sugar substitute 1 egg substitute equivalent 1/4 cup water 1 tsp vanilla extract 1-1/2 cup flour 1 tsp baking soda 1/2 tsp baking powder In a food processor or by hand, cream together the margarine, peanut butter, and sugar substitute. Add the egg, water, and vanilla and continue to mix until well blended. Combine the flour, baking soda, and baking powder in a sifter; sift dry ingredients into creamed mixture and mix until completely blended. Refrigerate overnight. Lightly spray cookie sheets with nonstick cooking spray. Drop teaspoonfuls onto cookie sheets and press with the tines of a fork to flatten each cookie. Bake the cookies at 375 degrees for 12 to 15 minutes, remove from the oven, and let them cool on racks. Exchanges: Starch 1;Fat 1/2 Calories 100;Fat 4g;Chol 0mg;Sodium 123mg;Carbs 13g;Fiber 1g;Protein 3g Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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