Diabetic Exchanges: Starch 1/2; Fat
Ingredients
- 0.3 cup margarine, softened
- 1 cup creamy style peanut butter
- 0.3 cup egg substitute
- 2 tbsp honey
- 0.5 tsp vanilla extract
- 1 cup Splenda® Granular
- 0 cup all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
Instructions
- 1
Preheat oven to 350°F.
- 2
In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
- 3
Add egg substitute, honey and vanilla extract.
- 4
Beat on high speed for approximately 1 1/2 minutes.
- 5
Add SPLENDA and beat on medium speed until well blended, approximately 30 seconds.
- 6
In small bowl, combine flour, baking soda and salt.
- 7
Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes.
- 8
Mixture may be crumbly.
- 9
Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart.
- 10
Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
- 11
Bake 7-9 minutes or until light brown around the edges.
- 12
Cool on wire rack.
- 13
Serving size: 2 cookies.
- 14
Makes 24 cookies.
- 15
Nutrients Per Serving: Serving Size 0.9 oz. (25g) (2 cookies); Calories 140; Carbohydrates 9g; Protein 3g; Dietary Fiber 1g; Total Fat 11g; Saturated Fat 2g; Cholesterol 0mg; Sodium 110mg