Diabetic Peanut Butter Cookies

  • Prep Time: 20 mins
  • Total Time: 29 mins
  • Serves: 24,Yield: 48cookies

    • About This Recipe

    “Posted by request. From www.splenda.com”

    Ingredients

  • 1/4 cupmargarine, softened
  • 1cupcreamy style peanut butter
  • 1/4 cupegg substitute
  • 2tablespoonshoney
  • 1/2 teaspoonvanilla extract
  • 1cupSplenda sugar substitute( or any powdered sugar substitute that is the equivalent of 1 cup of sugar)
  • 1 1/2 cupsall-purpose flour
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonsalt

    • Directions

  • 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.

    • Reviews

  • “The dough came out way to crumbly. It was hard to make the balls because it kept falling apart in my hands.It tasted dry and if you don’t have anything to drink, don’t eat the cookie.”

  • “Fairly easy to make. I was in a hurry so I just plonked little heaps on the pan and squished them!Maybe that’s why they were rather crumbly. They taste really good and the whole family loves them.”

  • “I was out of honey, so I used some treacle. Also used low sodium peanut butter. Spread a little sugar-free blackcurrant jam on them – quite tasty.”

  • “My DD actually did the baking. She said the dough was very sticky! I said, “What do you expect when you are using honey and peanut butter?LOL! The cookies are very good and they don’t have any after taste that some diabetic foods have. She baked them on parchment paper and in our oven they took only 7-minutes. She also used 2-eggs and Splenda Brown Sugar Blend. Great recipe!”

  • “This recipe was easy to make and cooked up easily. Being diabetic I am always looking for recipes that can get me through that sweet craving and this was perfect. I cooked half of the dough plain and the other half with butterscotch chips. My son and his girl ate them up! They are not even diabetic! “

  • “recently tried these. i am diabetic somy wife and i are always on the hunt for diabetic recpies. I really liked these so thank you very much.”

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