| 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)
A Message from our Provider:
“When God saw you – It was love at first sight”