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.
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Last Updated: Tuesday August 29, 2006 15:24:00
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