Diabetic-Peanut Butter Cookies

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Diabetic-Peanut Butter Cookies

Makes 4 dozen cookies Serving size: 1 cookie

This dough is very easy to handle, and the peanut flavor stands out because

of the low sugar content. Use crunchy peanut butter for added texture.

Preheat oven to 350°F (180°C) Baking sheets, lightly greased

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2/3 cup lightly packed brown sugar

1/2 cup shortening

2 eggs

1 cup smooth or crunchy peanut butter

1 tsp vanilla extract

In a medium bowl, combine flour, baking powder, baking soda and salt.

In a large bowl, cream brown sugar and shortening until light and fluffy.

Beat in eggs, one at a time. Beat in peanut butter and vanilla. Stir in

flour mixture until well blended.

For each cookie, roll about 2 tsp (10 mL) dough into a ball. Place 2 inches

(5 cm) apart on prepared baking sheets. Flatten with a wet fork, forming a

crisscross design.

Bake one sheet at a time in preheated oven for 8 to 10 minutes or until very

light golden brown. Transfer to wire racks and let cool completely.

Kitchen Tips Store cooled cookies in a cookie tin at room temperature for up

to 5 days.

To freeze cookies, layer cooled cookies between parchment paper or waxed

paper in an airtight container and freeze for up to 2 months.

America's Exchanges

1/2 Other Carbohydrate

1 Fat

Canada's Choices

1/2 Carbohydrate

1 Fat

Per serving: cal 79, carb 7 g, fiber 0 g, prot 2 g, total fat 5 g, sat fat 1

g, chol 8 mg, sodium 85mg

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