| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Desserts, Bars |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Peanut butter |
| 1/4 |
c |
Vegetable oil |
| 1 |
c |
Brown sugar |
| 1 |
ts |
Vanilla extract |
| 1 |
lg |
Egg |
| 1 1/2 |
c |
Whole-wheat flour (or less) |
| 2 |
ts |
Baking soda |
INSTRUCTIONS
My note: tested using 1 1/4 cup all-purpose flour. YUM! These are large
cookies, 2 tsp sugar per cookie.
Preheat oven to 350 F.
Cream together the peanut butter and vegetable oil in a bowl. Add brown
sugar, vanilla, and egg. Beat well.
Add flour (reserve 1/4 - 1/2 cup) and baking soda. Blend thoroughly. Add
enough extra flour so that you can shape dough into balls and place on an
ungreased baking sheet. Can be made as 36 medium (my choice) or 48 small
cookies.
Flatten with a fork, bake about 10 - 15 minutes or until lightly browned.
1/24 recipe = 96 calories, 1 starch/bread + 1 fat exchange 2 grams protein,
13 grams carbohydrate, 4 grams fat, 89 mg sodium
adapted from Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared and
tested by Elizabeth Rodier Feb 94
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net>
on Jun 2, 1998
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