1/4 cup (60 mL) margarine
1/4 cup (60 mL) creamy peanut butter
2 Tablespoon (30 mL) granulated sugar replacement
2 Tablespoon granulated brown sugar replacement
1/4 cup (60 mL) water
1 teaspoon (5 mL) vanilla extract
1 1/2 cup (375 mL) flour
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) baking powder
Cream together margarine, peanut butter and sugar replacements. add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Press flat with a floured bottom of a small glass. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Serving size: 1 cookie Yield: 42 cookies Exchanges: 1/3 bread Nutrition: 34 calories
Recipe from KYoung's Recipes for Diabetics.
Back to the Recipes Page
Last Updated: Tuesday August 29, 2006 15:24:00
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.
This site is published by Children With Diabetes, Inc, which is responsible for its contents.
© Children with Diabetes, Inc. 1995-2013. Comments and Feedback.