Diabetic Oatmeal Peanut Butter Cookies Recipes

DIABETIC OATMEAL PEANUT BUTTER COOKIES

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.

OATMEAL PEANUT BUTTER COOKIES - SUGAR FREE

Steps:

• Mix all together.
• Roll into small balls and then roll in more Splenda.
• Flatten with a fork.
• Bake at 350 for 8 - 12 mintues.

3 INGREDIENT SUGAR-FREE NO-BAKE OATMEAL COOKIES

Steps:

• 1. Place frosting and peanut butter in microwave safe bowl and heat for one minute at 50% power. I used a 1200 watt microwave.
• 2. Stir in quick cooking oats until mixed well.
• 3. Spoon out balls on to parchment paper and allow to set up. You can refrigerate if you like.

NO BAKE COOKIES - SUGAR FREE

Steps:

• Bring this to a boil for 1 1/2 minutes butter, splenda, salt, cocoa, milk.
• In large bowl mix oatmeal, peanut butter, vanilla.
• Add boiled mixture, a little at a time until you have the consistency of a drop cookie. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper. Put cookies into freezer on the tray.
• After a few hours put them into zip lock baggies. Keep the cookies in the freezer and eat them. You can eat them frozen, or let them defrost a bit.

DIABETIC-FRIENDLY NO BAKE COOKIES

Steps:

• 1. IN: Medium mixing bowl, combine graham cracker crumbs and oatmeal. SET: Aside.
• 2. IN: Large pot, stir sugar, cocoa, milk, and butter over medium heat until dissolved. BRING: Mixture to boil, and boil 2 minutes. ***THIS IS IMPORTANT!*** REMOVE: From heat.
• 3. STIR: In peanut butter and vanilla until well combined. QUICKLY: Blend in oatmeal mixture. BEAT: By hand until thickened... (A few minutes, if necessary.)
• 4. DROP: By teaspoonfuls onto waxed paper. REFRIGERATE: Until firm. STORE: In the refrigerator in air tight container. ENJOY!