peanut butter chocolate chip cookies, diabetic

Name: Peanut Butter Chocolate Chip Cookies, Diabetic
Prep time: 20 min
Cook time: 10 min
Cuisine: American
Ingredients: 3/4 cup(s) all-purpose flour; 3/4 cup(s) whole wheat flour. fine ground if possible; 1 teaspoon(s) baking soda; 1 cup(s) margarine, softened - heart friendly prefered; 1/2 cup(s) natural creamy or chunky peanut butter ( i use adams brand); 1/2 cup(s) splenda granulated; 1/4 cup(s) splenda brown; 1 teaspoon(s) vanilla extract; 2 - egg whites; 3/4 cup(s) mini dark chocolate chips (may use less if you wish or skip all together)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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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yield serving(s)

prep time 20 Min

cook time 10 Min

method Bake

Ingredients For peanut butter chocolate chip cookies, diabetic

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
2

egg whites
3/4 c

mini dark chocolate chips (may use less if you wish or skip all together)

How To Make peanut butter chocolate chip cookies, diabetic

1
Preheat oven to 375° F.

2
Combine 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.
3
Ddrop 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.
4
Bake 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.
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