Name: Diabetic Peanut Butter Cookies
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

It’s said people today will not settle for a no-nonsense approach to discipleship. Maybe the church has failed because don’t trust our Lord’s words and don’t talk this way enough. Maybe this is what people really want. It is not some superficial religion with emotional ecstasy or countless man-made rules or trite worship. Where is the fulfillment in more of the world with an outward veneer of religion? The world can provide that better than us. That does not meet the human soul in its desperate condition for true satisfaction that only comes from a confrontation with the living God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs		Diabetic, Desserts, Cookies, Exchanges	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
Posted to MM-Recipes Digest V3 #199
Date: Tue, 9 Jul 1996 09:36:53 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)

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