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Peanut Butter Chocolate Chip Cookies, Diabetic

Annacia *


First, when I say that these are diabetic by no means do I mean that that's it a cookie free for all. I have adapted this so that I can have a cookie or two on occasion. As soon as they are totally cool I layer them with waxed paper in a tightly closed container and hustle them into the freezer. Once in the freezer I don't suffer from "I need a cookie panic attacks". I'm happy knowing that they are there and easily available when I really want nibble on one (one will do the trick but two is so much nicer, lol)

Consider your blood levels and then decide if this would be a good choice for you

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makes 3 1/2 dozen
20 Min
10 Min


3/4 c
all-purpose flour
3/4 c
whole wheat flour. fine ground if possible
1 tsp
baking soda
1 c
margarine, softened - heart friendly prefered
1/2 c
natural creamy or chunky peanut butter ( i use adams brand)
1/2 c
splenda granulated
1/4 c
splenda brown
1 tsp
vanilla extract
egg whites
3/4 c
mini dark chocolate chips (may use less if you wish or skip all together)


1Preheat oven to 375° F.
2Combine flours and baking soda in small bowl. Beat margarine, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Beat in egg whites.

Gradually beat in flour mixture.

Stir in chips.
3Ddrop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar OR use the more traditional crossed fork markings and no sugar.
4Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Note: Be very careful when removing from the sheet. They are VERY soft at this point.

About Peanut Butter Chocolate Chip Cookies, Diabetic

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Soy Free
Other Tag: Quick & Easy