Magical Diabetic Peanut Butter Cookies Recipes

MAGICAL PEANUT BUTTER COOKIES (SUGAR FREE)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl combine peanut butter, 1 cup Splenda, egg, and vanilla.
• Stir well.
• Roll dough into balls about the size of walnuts, or however big you want your cookies to be.
• Place on a prepared cookie sheet.
• With a fork dipped in remaining Splenda, press a criss cross design on each cookie.
• Bake at 350F for 12 minutes.
• Let cool slightly before removing from cookie sheet.

MAGICAL DIABETIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350° F.
• In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
• Add egg substitute, honey and vanilla.
• Beat on high speed for approximately 1½ minutes.
• Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
• In small bowl, combine flour, baking soda and salt.
• Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly).
• Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart.
• Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
• Bake 7-9 minutes or until light brown around the edges.
• Cool on wire rack.

DIABETIC PEANUT BUTTER COOKIES

Steps:

• Mix together well and form into balls (about the size of large walnuts)
• Dip fork in Splenda and press tines into cookie
• Bake on parchment lined cookie sheet at 350 degrees for 12 minutes.
• Let cool on sheet on cooling rack.

DIABETIC PEANUT BUTTER COOKIES

Steps:

• Mix all together in a large bowl. Shape into balls and place on.
• ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
• (You may add a little more flour if desired.).

PAULA DEEN'S MAGICAL PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup of Splenda, the egg, and vanilla. Stir well with a spoon.
• Roll the dough into balls the size of walnuts. Place the balls on the prepared cookie sheet.
• With a fork dipped in optional 1/3 cup of Splenda to prevent sticking, press a criss-cross design on each cookie.
• Bake for 12 minutes, remove from the oven, and sprinkle the cookies with the optional 1/3 cup of Splenda.
• Cool slightly before removing from the pan.

MAGICAL PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup of the sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.

DIABETIC PEANUT BUTTER CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F
• Place butter, splenda, brown sugar and vanilla in a medium mixing bowl.
• Mix on medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Add flour, baking soda and salt. Mix well.
• Add peanut butter and chocolate. Mix until blended.
• Roll cookie dough into 48 balls (1 tbsp dough per ball). Place balls on an ungreased cookie sheet.
• Dip a fork in water and press a criss-cross pattern into the top of each cookie.
• Bake for 10 - 15 minutes.

MAGIC PEANUT BUTTER COOKIES (PAULA DEEN)

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

MAGICAL PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cover a large baking sheet with parchment paper.
• In a mixing bowl, combine the peanut butter, Splenda, the egg, and vanilla, and stir well with a spoon -- it will be sticky.
• Roll the dough into balls the size of walnuts (I use a melon baller).
• Drop ball into additional Splenda and roll to cover with sugar.
• Place the balls on the prepared baking sheet.
• With a fork press a crisscross design on each cookie.
• Bake for 12 minutes.
• Cool slightly before removing from pan.