Yummy Peanut Butter Cookies-Diabetic
Yield
18 cookiesPrep
15 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | cup |
margarine
|
|
| 4 | tablespoons |
peanut butter
|
|
| 1 | tablespoon |
brown sugar
replacement |
|
| ½ | cup |
sugar
replacement, granulated |
|
| 1 | each |
eggs
well beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 59 | ml |
margarine
|
|
| 6E+1 | ml |
peanut butter
|
|
| 15 | ml |
brown sugar
replacement |
|
| 118 | ml |
sugar
replacement, granulated |
|
| 1 | each |
eggs
well beaten |
|
Directions
Preheat oven to 375℉ (190℃).
Grease cookie sheet lightly.
Sift flour, baking soda, and baking powder.
Work margarine and peanut butter with spoon until creamy; gradually add brown sugar replacement, continue working until light.
Add granulated sugar replacement and egg; beat well.
Mix in dry ingredients thoroughly.
Drop by teaspoonfuls onto cookie sheet; flatten with tines of fork in a criss-cross pattern.
Bake until done, 8 to 10 minutes.
