Saturday, September 26, 2009
Who can resist warm peanut cookies with a cold cup of milk?
This will be great for your mid morning snack or for your
night time snack. A light snack before bed will help keep your
morning glucose reading from being high.
Peanut Butter Cookies
This recipe makes 24 cookies.
6 Tablespoons Butter, unsalted and softened
1/2 Cup Peanut Butter, unsweetened, smooth or crunchy
1/4 Cup light Brown Sugar, packed (Or Splenda brown sugar substitute)
1/4 Cup Splenda
1 Egg, lightly beaten
1 Teaspoon Vanilla
1 1/4 Cups Oat Flour
1/4 Teaspoon Baking Powder
3 Tablespoons Peanuts, salted, chopped (Omit if using crunchy peanut butter)
Preheat oven to 350°F.
Beat together butter, peanut butter until smooth.
Add brown sugar, Splenda and beat with electric mixer until light and fluffy.
Beat in egg and vanilla for another 1-2 minutes.
Mix in flour, baking powder.
Mix in peanuts if using.
Drop dough by Tablespoons, 2 inches apart on cookie sheet.
Use fork to press down.
Bake for 22-25 minutes.
Transfer to rack to cook.
Quick Tip: If you use chunky peanut butter, omit the chopped peanuts
Or use creamy peanut butter for a smoother cookie.
Quick Tip: Purchasing a tablespoon scoop with a release button (ice cream or meatball scoop) allows you to make uniform cookies with the right portion for serving sizes. No guess work required.
Per Serving (1 Cookie)
TRUE CARBS=6g Less if using Splenda brown sugar substitute.