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.

Spicy Pumpkin Bars

Put a smile on everyones face this Halloween season.
The kids will love them and so will the adults.


Ingredients:

3/4 cup almond flour
2 teaspoons oat flour
2/3 cup canned pumpkin
2 eggs
1/4 cup sweet almond oil (or other vegetable oil)
2 teaspoons Brown Sugar Twin
3/4 cup Splenda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans

Preheat oven to 350°F.
In bowl beat eggs with Brown Sugar Twin.
Add vanilla extract and canned pumpkin, mixing well after each. Set aside.
In a separate bowl, mix almond flour, baking powder, oat flour, salt, Splenda, and spices till well mixed.
Pour egg/pumpkin mixture into dry ingredients and be careful to mix extremely well. Pockets of unmixed batter will result in dry, lumpy bubbles in the finished bars. Add chopped nuts and mix again to distribute well.
Pour into baking dish that's been greased with butter or PAM.
For thin bars, use a 12"x8" pan; for thicker bars, an 8"x8" does nicely.
Pyrex dishes bake these bars more effectively than metal baking pans, so if you use metal, watch your bars more closely.

Bake at 350°F for 25-30 minutes for rectangular pan, and 30-40 minutes for square pan. Cool in pan for 5-10 minutes before removing, then cut in squares and enjoy! These bars can be frosted when cool as well. Here's a frosting recipe that works really well with these bars:

Cream Cheese Frosting Ingredients:

1 8-oz package cream cheese at room temperature
2 teaspoons vanilla extract
1 teaspoon butter flavor extract
3 pkts Splenda
1 teaspoon Brown Sugar Twin
sprinkle of cinnamon


Mix all ingredients well. For a more creamy (and prettier) frosting, mix with electric mixer till whipped. A drop of yellow food color is nice, but optional.
Spread on pumpkin bars.

Makes 12 squares. 3 carbs per square (including frosting.)