According to the American Diabetes Association, diabetics can enjoy small amounts of sugar, as long as they keep track of the total amount of carbohydrates consumed daily. This is because research has shown that blood sugar levels are affected more by the amount of carbohydrates consumed rather than the type of carbohydrate. This cookie recipe has lower carbohydrates than the average cookie, and should be easy for a diabetics to work into their diet as an occasional treat.
Instructions
1. Preheat oven to 350 degrees F and spray a large baking sheet with nonstick cooking spray.
2. In a large mixing bowl, stir together 1 cup baking sugar replacement (such as Splenda), 1 cup of natural peanut butter (smooth or crunchy), one egg and 1 tsp. vanilla extract. Continue to stir the mixture until it is uniform in color and consistency.
3. Roll the dough into 12 balls.
4. Place the balls onto the baking sheet and gently flatten them. These cookies will not spread out the way normal cookies do during baking, so you can place them close together.
5. Bake for 10 to 15 minutes, depending on how you like your cookies. Baking for 10 minutes will render a soft cookie, while 15 minutes will produce a crisper, crunchy cookie.
6. Remove cookies from the oven and allow them to cool slightly before enjoying. Each cookie contains 6 grams of carbs.
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