Peanut Butter Cookies from American Diabetes Association
Equipment
Ingredients
- ¼ cup low-calorie margarine
- ¼ cup creamy peanut butter
- 2 Tbs brown sugar substitute
- 1 egg substitute equivalent
- ¼ cup water
- 1 tsp vanilla
- 1 ½ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
Instructions
- In a food processor or by hand, cream together the margarine, peanut butter, and sugar substitute.
- Add the egg, water, and vanilla and continue to mix until well blended.
- Combine the flour, baking soda, and baking powder in a sifter; sift dry ingredients into creamed mixture and mix until completely blended.
- Refrigerate overnight.
- Lightly spray cookie sheets with nonstick cooking spray.
- Drop teaspoonfuls onto cookies sheets and press with the tines of a fork to flatten each cookie.
- (Use cookie cutters to create decorative cookies if you prefer.
- ) Bake the cookies at 375 degrees for 12 to 15 minutes, remove from the oven, and let them cool on racks.
Nutritional Information
Calories: 100 kcal