Diabetic Peanut Butter Chocolate Cookies Recipes
DIABETIC PEANUT BUTTER COOKIES
This is a Paula Deen recipe and the day she made them on TV I did also. I think they are wonderful.
Provided by Jacqueline in KY
Categories Dessert
Time 22m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 4
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 CHOCOLATE COOKIES
Make and share this Diabetic Peanut Butter Chocolate Cookies recipe from Food.com.
Provided by Alliebaba
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 107.5, Fat 7.5, SaturatedFat 3.4, Cholesterol 19, Sodium 92.6, Carbohydrate 8.5, Fiber 0.7, Sugar 1.7, Protein 2.6
LOW CARB NO BAKE PEANUT BUTTER BARS
Decadent Low Carb No Bake Peanut Butter Bars made with a peanut butter crust and topped with melted chocolate and chopped nuts. Low carb and diabetic friendly dessert that everyone will love.
Provided by Oscar
Categories Dessert
Time 2h15m
Number Of Ingredients 8
Steps:
- Crumble the chocolate chips cookies in a food processor or blender.
- Chop the peanuts and set them aside.
- Using a stand mixer or hand mixer, cream together the chunky peanut butter with the butter and powdered erythitol. Then gently add the chocolate chip cookie crumbe and mix until combined.
- Remove the bowl from the stand mixer and add the almond flour. Mix with a rubber spatula until evenly incorporated. (You can use the mixer for this step)
- Press the peanut butter mixture into a greased 9" x 13" baking dish.
- Combine the creamy peanut butter with the chocolate in a microwave safe bowl. Microwave on high in 30 second increments until melted.
- Allow to slightly cool before pouring over the peanut butter crust.
- Spread the chocolate over the crust evenly with a rubber spatula. Top with the chopped peanuts and refrigerate for 2 hours before consuming.
Nutrition Facts : ServingSize 1 bar, Calories 201 kcal, Fat 19 g, Carbohydrate 5 g, Fiber 2 g, Sugar 1 g, Protein 6 g
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