Diabetic Cookie Recipes
Butterscotch Peanut Cookies Recipe
Ingredients:
1 cup oatmeal
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
2/3 cup chunky peanut butter
1/2 cup unsalted butter/margerine
1/2 cup water
2 tsp vinegar
1 egg yolk
1 sweetener = 2/3 cup sugar
1 tsp vanilla
Preparation:
In a bowl, combine rolled oats, flours, baking powder. With pastry blender,
or two knives, cut in peanut butter and margerine until mixture is crumbly.
In a small bowl, beat together water, egg yolk, sweetener and vanilla. Stir
into crumbly mixture and mix well. Form 1 tablespoon batter at a time into
balls. Place balls 1 inch apart on a nonstick baking sheet. With a fork,
flatten each cookie until cookie is 2-1/2 inches wide. Bake in a 350 degree
oven for 15-18 minutes or until lightly browned. Let cool. Store in a
tightly covered cookie jar or container.
Makes 60 cookies Each serving = 2 cookies
1/2 starchy choice
1 fats/oil choice
7 g carbohydrate
2 g protein
6 g fat
380 kilojoules
90 calories
Serves: 60
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Butterscotch Peanut Cookies Recipe provided for you by InformationAboutDiabetes.com
