Diabetic Peanut Butter Cookies
2 tsp. liquid sweetener
1 tbsp. butter
1/2 c. peanut butter
2 eggs, slightly beaten
1/2 c. skim milk
1 c. flour
1/4 tsp. baking soda
Melt shortening and peanut butter. Add sweetener and eggs and blend well. Add flour, alternately with milk to which baking soda has been added. Mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 375 degrees for 15 minutes.
Amount: 40.
Exchange: 2 cookies = 1 milk. Calories: 2 cookies = 75.
Diabetic Cookies
2 tsp. cinnamon
1 tsp. soda
2 eggs
1/2 c. oil
1 c. rolled oats
1 c. raisins
1 tsp. nutmeg
1/2 tsp. Cloves
1/2 tsp. salt
1 c. unsweetened applesauce
1 tsp. liquid sweetener
1 sm. can pineapple, crushed (natural & drained)
Preheat oven to 350 degrees. Mix dry ingredients then add remaining ingredients. Drop by teaspoon or tablespoon onto greased cookie sheets. Bake for approx. 5-10 min. They bake fast so test by pressing (ovens temps may vary). Should be refrigerated (they grow mold easily so store in air-tight container).
2 or 3 small cookies = 1 bread exchange.
1 or 2 larger cookies = 1 bread exchange
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