Sweet! 250 Diabetes Desserts Delight Your Taste Buds Without Blowing Your Blood Sugar
Barbara Selley, RD
Preheat the oven to 350 degrees.
In a medium bowl, stir together flour, oats, salt and baking soda.
In a large bowl, using an electric mixer or wooden spoon, beat granulated sugar, brown sugar and margarine until light and fluffy. Beat in egg, egg white, peanut butter and vanilla. Stir in flour mixture and mix well. Stir in peanut butter chips.
Roll into 40 small balls and place about 2 inches apart on ungreased baking sheets. Press flat with a floured fork. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool on baking sheets for 5 minutes, then remove to rack cool completely.
Exchanges:
1/2 Starch
1 Carbohydrate
1 1/2 Fat
Serving Size 40 Cookies
Servings 2
- Amount Per Serving
- Calories 150
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Cholesterol 11mg4%
- Sodium 153mg7%
- Total Carbohydrate 21g8%
- Dietary Fiber 1g4%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350 degrees.
In a medium bowl, stir together flour, oats, salt and baking soda.
In a large bowl, using an electric mixer or wooden spoon, beat granulated sugar, brown sugar and margarine until light and fluffy. Beat in egg, egg white, peanut butter and vanilla. Stir in flour mixture and mix well. Stir in peanut butter chips.
Roll into 40 small balls and place about 2 inches apart on ungreased baking sheets. Press flat with a floured fork. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool on baking sheets for 5 minutes, then remove to rack cool completely.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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