Diabetic Peanut Butter Cookies Recipes

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SUGAR-FREE PEANUT BUTTER COOKIES



Sugar-Free Peanut Butter Cookies image

My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with.

Provided by lobsteriffic

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 18m

Yield 24

Number Of Ingredients 3

2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
  • Bake in the preheated oven until center appears dry, about 8 minutes.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 4.9 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.7 g

DIABETIC PEANUT BUTTER COOKIES



Diabetic Peanut Butter Cookies image

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

1 cup peanut butter (smooth or crunchy...your choice)
1 cup sugar substitute (Splenda)
1 egg
1 teaspoon vanilla

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 OATMEAL PEANUT BUTTER COOKIES



Diabetic Oatmeal Peanut Butter Cookies image

Diabetic Oatmeal Peanut Butter Cookies recipe

Categories     Cookies     Baked Goods     Oats     Peanut Butter

Time 30m

Yield 24

Number Of Ingredients 16

oatmeal
all-purpose flour
salt
baking soda
baking powder
corn oil
peanut butter
eggbeaters
oatmeal
all-purpose flour
salt
baking soda
baking powder
corn oil
peanut butter
eggbeaters

Steps:

  • Sift flour, salt, soda, and baking powder. Cream next 6 ingredients together add oatmeal, beat. Add flour mixture, stir until it forms a ball; roll into 1 inch balls. Place on ungreased cookie sheet. Press down with glass. Bake at 375℉ (190℃). for 10 minutes.

Nutrition Facts :

DIABETIC PEANUT BUTTER CHOCOLATE COOKIES



Diabetic Peanut Butter Chocolate Cookies image

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

1 cup unsalted butter
2/3 cup Splenda granular
1/4 cup dark brown sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup creamy peanut butter
2 ounces unsweetened chocolate, finely chopped

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 PEANUT BUTTER COOKIES



Low-Carb Peanut Butter Cookies image

These Low-Carb Peanut Butter Cookies are a delicious, healthy way to satisfy your cookie craving! They come together in 1 bowl with only 5 ingredients for a super easy treat.

Provided by Christel Oerum

Categories     Snack

Time 1h

Number Of Ingredients 5

1 cup smooth peanut butter ((no added sugar))
1 large egg
2/3 cup erythritol
1/2 teaspoon baking soda
1/2 teaspoon vanilla essence

Steps:

  • Preheat oven to 350F (180°C) and line a cookie tray with baking paper. Set aside.
  • Add the erythritol to a Nutribullet or blender and blend until powdered. Set aside. If using a confectioner's low-carb sweetener, you can skip this step.
  • Add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.
  • Roll about 2 tbsp of dough between your palms to form a ball, then place on the prepared cookie tray. Repeat until all dough has been used. You should end up with 12-14 cookies.
  • Use a fork to flatten the cookies, creating a criss-cross pattern across the top.
  • Bake the cookies for 12-15 minutes.
  • Remove from the oven and allow to cool for 25 minutes on the baking tray, then transfer to a cooling rack for another 15 minutes.

Nutrition Facts : Calories 140 kcal, Carbohydrate 4 g, Protein 5.8 g, Fat 10.4 g, SaturatedFat 2.1 g, Cholesterol 15.4 mg, Sodium 134.3 mg, Fiber 1.2 g, UnsaturatedFat 8 g, ServingSize 1 serving

DIABETIC-FRIENDLY CHOCOLATE-PEANUT BUTTER COOKIES



Diabetic-Friendly Chocolate-Peanut Butter Cookies image

Cocoa and peanut butter cookies that are great for diabetics or to munch guilt free. Easy to make and fast to bake.

Provided by Lækker Baker

Time 25m

Yield 30

Number Of Ingredients 9

1 cup unsweetened cocoa powder
½ cup stevia brown sugar substitute
¼ cup stevia sugar substitute
1 teaspoon baking powder
2 large eggs
½ cup milk
⅓ cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup creamy peanut butter

Steps:

  • Preheat the oven to 330 degrees F (165 degrees C). Line two cookie sheet with parchment paper.
  • Mix cocoa, brown and regular sugar substitutes, and baking powder together in a medium bowl. Blend in eggs, one at a time. Slowly add milk, then do the same with the sweetened condensed milk and vanilla. Fold in peanut butter.
  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 78.1 calories, Carbohydrate 7.4 g, Cholesterol 13.9 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 67 mg, Sugar 2.9 g

PEANUT BUTTER COOKIES (DIABETIC FRIENDLY)



PEANUT BUTTER COOKIES (DIABETIC FRIENDLY) image

This recipe comes from a cookbook called: "America's Best Cookbook for Kids With Diabetes". (I figured it is a pretty good cookbook for anyone with diabetes though)...It was written in 2005 by C Bartley. A friend gave me the book and the recipes that I have tried are awesome. I think this one would be a great "Gift In a Jar"...

Provided by penny jordan

Categories     Other Desserts

Time 30m

Number Of Ingredients 13

'DIABETIC-FRIENDLY' - PEANUT-BUTTER COOKIES - 'GIFT IN A JAR'
(LAYER 1) COMBINE THE FOLLOWING 3 INGREDIENTS AND PACK TIGHTLY IN A QUART JAR WITH A LID
1 c all purpose flour
1/2 tsp salt
1/2 tsp baking soda
LAYER 2 - ADD THE NEXT 2 INGREDIENTS
1/2 c granulated sugar
1/2 c tightly packed brown sugar
COMBINE THE FOLLOWING REMAINING INGREDIENTS IN A LARGE BOWL :
1/3 c margarine, softened
1 large egg
2/3 c peanut butter
1/2 tsp vanilla extract

Steps:

  • 1. PREHEAT: Oven to 350 degrees F. (180 degrees C). PREPARE: Ungreased baking sheets. IN A LARGE BOWL: Using an electric mixer or wooden spoon, beat margarine, egg, peanut butter and vanilla. STIR IN: Flour/sugar mixture until well blended.
  • 2. ROLL: Dough into 36 small balls and place about 2 inches apart on ungreased baking sheets. PRESS: Flat with a floured fork. BAKE: In preheated oven (350 degrees F) for 10 to 12 minutes, or until lightly browned. COOL: On baking sheets for 5 minutes, then remove to rack to cool completely.
  • 3. TIP: If you prefer to bake with artificial sweetener, your finished product will have a a better texture if you substitute it for only some of the sugar. In this recipe for example, substitute it for the granulated sugar.
  • 4. EXCHANGES PER SERVING: (1 COOKIE) 1/2 - Starch 1/2 - Fat NUTRIENT ANALYSIS PER SERVING: Calories - 80 Protein - 2g Fat - 4 g Saturated Fat - 1g Carbohydrate -9 g Fiber - 0g Cholesterol - 6mg Sodium - 72mg
  • 5. Decorate jar and lid for appropriate occasion. GIFT TAG:'GIFT IN A JAR' 'DIABETIC-FRIENDLY' - PEANUT-BUTTER COOKIES - 1.) IN: A large bowl using An electric mixer or wooden spoon beat margarine, egg, peanut butter and vanilla. 2.) STIR IN: Flour/sugar mixture until well blended. 3.) ROLL: Dough into 36 small balls and place about 2 inches apart on ungreased baking sheets. 4.) PRESS: Flat with a floured fork. 5.) BAKE: In preheated oven (350 degrees F) for 10 to 12 minutes, or until lightly browned. 6.) COOL: On baking sheets for 5 minutes, then remove to rack to cool completely. 7.) Enjoy! EXCHANGES PER SERVING: (1 COOKIE) 1/2 - Starch 1/2 - Fat NUTRIENT ANALYSIS PER SERVING: Calories - 80 Protein - 2g Fat - 4 g Saturated Fat - 1g Carbohydrate -9 g Fiber - 0g Cholesterol - 6mg Sodium - 72mg

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