Diabetic Peanut Butter Cookies
Posted by request. From www.splenda.com
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READY IN: 29mins
SERVES: 24
YIELD: 48 cookies
UNITS: US
INGREDIENTS
Nutrition- 1⁄4
- 1cup creamy style peanut butter
- 1⁄4cup egg substitute
- 2tablespoons honey
- 1⁄2teaspoon vanilla extract
- 1cup Splenda sugar substitute (or any powdered sugar substitute that is the equivalent of 1 cup of sugar)
- 1 1⁄2cups all-purpose flour
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
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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.
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