When my little granddaughter comes for a visit,
we usually end up sewing or cooking something!
This day we are cooking!
Making cookies to be precise.
And since she is Type 1 diabetic,
we are trying some peanut butter cookies with Splenda.
She loves to help in the kitchen and of course tasting is part of cooking!
The recipe we used is below.
Peanut Butter Cookies
1/4 c. margarine, softened
1 c. creamy style peanut butter
1/4 c. egg substitute
2 T. honey
1/2 t. vanilla extract
1 c. Splenda
1 1/2 c. all -purpose flour
1/2 t. baking soda
1/2 t. salt
Preheat oven to 350 degrees.
Cream margarine and peanut butter with mixer in large bowl.
Add egg sub., honey, and vanilla. Beat on med/high speed for approximately 1 min.
Add Splenda and beat on med. speed until well blended.
In small bowl, combine flour, soda and salt. Add slowly to peanut butter mixture.
Mixture will be a little crumbly.
Roll tsp. size dough into balls and place on cookie sheet lined with parchment paper.
Using a floured fork, flatten each ball making a crisscross pattern.
Bake for 7-9 mins. Cool on wire rack.
2 cookies have 140 calories, 9 g. carbs, 3 g. protein, 1 g. dietary fiber, 110 g. sodium and 11g of fat.