I love to bake and love the adorable aprons that go with it almost as much! As I was making my Christmas baking list, I always try to think about who I am baking for and what they like best. I was almost finished with my list when I remembered that my Great Uncle is diabetic and cannot enjoy sweets as much as the rest of us. He is a major peanut butter cookie fan and since this is the season of giving, I set out to find the best recipe that he could actually enjoy. I looked on all the typical recipe sites and then I came across the delicious sweetener I use in my favorite ice tea, Splenda. After reviewing the recipe and taking a stroll down the baking aisle in my grocery… I came away with Splenda sugar for baking, perfect for diabetics!
Now that I have set the stage, here is the recipe that I made for peanut butter cookies for those who cannot or do not want real sugar but tons of peanut buttery flavor! These were a huge treat for my Great Uncle on Christmas time and I am excited to share the recipe with you!
NUTRITION INFORMATION NUTRITION FACTS Servings Per Recipe: 24 Serving Size: 1 prepared cookie bite Amount Per Serving Calories: 120 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 1.5g Cholesterol: 0mg Sodium: 150mg Total Carbs: 10g Dietary Fiber: 1g Sugars: 3g Protein: 4g
Ingredients
- • 1/4 cup margarine, softened
- • 1 cup creamy style peanut butter
- • 1/4 cup egg substitute
- • 2 tablespoons honey
- • 1/2 teaspoon vanilla
- • 1 cup SPLENDA® No Calorie Sweetener, Granulated
- • 1 1/2 cups all-purpose flour
- • 1/2 teaspoon baking soda
- • 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
- Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.
- Add SPLENDA® Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
- Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.
- Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Is it possible to do this with real egg whites?