Tuesday, December 1, 2009

Classic Peanut Butter Cookies With A Diabetic Twist, Still Full of Taste

My Hubby was newly diagnosed with Type II Diabetes last week. His blood sugars were so high, that he found himself dangerously bordering Diabetic Ketoacidosis, suffering terribly skewed vision, as well as profound malaise & fatigue. All this ultimately required a 4 day inpatient Hospital stay and an Insulin drip get to him back to normal. My hubby is scared enough now to adhere to a better diet and fitness plan and we are collectively, as a family, helping him along. That means making better choices for the entire family. The holidays are no exception, but you can still Celebrate the season with a batch of classic Christmas cookies.  I've come across some great cookie recipes from resources such as Diabetic Living, from gingerbread people to sugar cookies, that have reduced the carbs, calories, and sugar—but kept the flavor—in many traditional, favorite holiday cookie recipes. Here's one of our family favorites.







Peanut Butter Cookies

Nutrition Facts Per Serving:

  • Servings: 36 cookies
  • Calories 66
  • Total Fat (g) 4
  • Saturated Fat (g) 1
  • Monounsaturated Fat (g) 2
  • Polyunsaturated Fat (g) 1
  • Cholesterol (mg) 6
  • Sodium (mg) 35
  • Carbohydrate (g) 7
  • Protein (g) 2
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.) .5
  • Fat (d.e.) .5




Peanut Butter Cookies




The fascinating thing about these irresistible peanut butter morsels is that they contain no flour. For holidays, imprint them with cookie cutters to fit the season instead of the star-shaped cutter. The fascinating thing about these irresistible peanut butter morsels is that they contain no flour. For holidays, imprint them with cookie cutters to fit the season instead of the star-shaped cutter.


SERVINGS: 36 cookies
CARB GRAMS PER SERVING: 7







1
cup sugar substitute (we used Splenda® )
1
cup peanut butter
1
egg


1. Preheat oven to 375 degrees F. Grease cookie sheets and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar substitute. Lightly grease a small star-shaped cookie cutter; dip in sugar substitute. Press into the center of each cookie.
2. Bake about 9 minutes or until edges are set and bottoms are lightly browned. Makes 36 cookies.

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