Peanut Butter Cookies

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.

Ingredients:

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)

Instructions:

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)
94 calories,
7g fat,
3g protein,
7g carbohydrates,
1g fiber,
17mg cholesterol
TRUE CARBS=6g Less if using Splenda brown sugar substitute.