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Thread: Diabetic Peanut Butter Cookies

  1. #1
    Stu Guest

    Default Diabetic Peanut Butter Cookies


    * Exported from MasterCook *

    Diabetic Peanut Butter Cookies

    Recipe By :
    Serving Size : 24 Preparation Time :0:00
    Categories : Cookies, Desserts, Diabetic

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 c Peanut butter
    1/4 c Vegetable oil
    1 c Slenda Brown sugar
    1 t Vanilla extract
    1 lg Egg
    1 1/2 c Whole-wheat flour (or less)
    2 ts Baking soda


    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.

    Per Serving (excluding unknown items):
    78 Calories; 5g Fat (57.7% calories from fat); 2g Protein;
    7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 135mg Sodium.
    Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.


    Stu

    http://foodforu.ca [email protected]

  2. #2
    Melba's Jammin' Guest

    Default Re: Diabetic Peanut Butter Cookies

    In article <[email protected]>,
    Stu <[email protected]> wrote:

    >
    > * Exported from MasterCook *
    >
    > Diabetic Peanut Butter Cookies


    Poor thing. It must be rough to be a cookie and have diabetes. :-(
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  3. #3
    Virginia Tadrzynski Guest

    Default Re: Diabetic Peanut Butter Cookies


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <[email protected]>,
    > Stu <[email protected]> wrote:
    >
    >>
    >> * Exported from MasterCook *
    >>
    >> Diabetic Peanut Butter Cookies

    >
    > Poor thing. It must be rough to be a cookie and have diabetes. :-(
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    > 10-30-2009
    >


    I've been doing fine for about five years now (wink, wink).....



  4. #4
    Janet Wilder Guest

    Default Re: Diabetic Peanut Butter Cookies

    Stu wrote:
    > * Exported from MasterCook *
    >
    > Diabetic Peanut Butter Cookies
    >
    > Recipe By :
    > Serving Size : 24 Preparation Time :0:00
    > Categories : Cookies, Desserts, Diabetic
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1/2 c Peanut butter
    > 1/4 c Vegetable oil
    > 1 c Slenda Brown sugar
    > 1 t Vanilla extract
    > 1 lg Egg
    > 1 1/2 c Whole-wheat flour (or less)
    > 2 ts Baking soda
    >
    >
    > 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.
    >
    > Per Serving (excluding unknown items):
    > 78 Calories; 5g Fat (57.7% calories from fat); 2g Protein;
    > 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 135mg Sodium.
    > Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
    >


    Why is this a "Diabetic" recipe? There are 7 grams of carbohydrates in
    each little cookie with only a "trace" of fiber. Each cookie is 1/2 a
    starch serving. Two cookies are the equivalent of a slice of bread.

    SplendaŽ brown sugar is half true sugar and half artificial sweetener.

    I hate to climb on the soap box but putting a bit of SplendaŽ in a
    recipe does NOT make it a Diabetic-friendly recipe.

    Now if you could find a cookie recipe with hardly any carbohydrates, I'd
    be interested in that one.

    Here is one that is much more Diabetic-friendly.




    Almond Macaroons

    Recipe By :
    Serving Size : 24 Preparation Time :0:00
    Categories : cookies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups blanched almonds
    1 cup Splenda
    1/4 tsp salt
    2 large egg whites
    1/4 tsp vanilla
    butter-flavor cooking spray

    In a food processor grind fine the almonds with the Splenda and salt.
    In a bowl, beat the egg whites until they are foamy (just before soft
    peaks form) and fold in the almond mixture, gently but thoroughly.

    Line a baking sheet with parchment paper and "butter" or spray the
    parchment. Spoon batter onto the parchment by half-teaspoons, placing
    the mounds 2 inches apart.

    Bake in the middle of a pre-heated 300 degree oven for 20 minutes or
    until they are golden around the edges. Let them cool on the parchment.
    Peel the macaroons from the parchment and store them in an airtight
    container.









    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  5. #5
    --Bryan Guest

    Default Re: Diabetic Peanut Butter Cookies

    On Nov 9, 3:14*pm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
    > Stu wrote:
    > > * Exported from MasterCook *

    >
    > > * * * * * * * * * * * Diabetic Peanut Butter Cookies

    >
    > > Recipe By * * :
    > > Serving Size *: 24 * *Preparation Time :0:00
    > > Categories * *: Cookies, Desserts, Diabetic

    >
    > > * Amount *Measure * * * Ingredient -- Preparation Method
    > > -------- *------------ *--------------------------------
    > > * * *1/2 * * * * * * c *Peanut butter
    > > * * *1/4 * * * * * * c *Vegetable oil
    > > * 1 * * * * * * * * *c *Slenda Brown sugar
    > > * 1 * * * * * * * * *t *Vanilla extract
    > > * 1 * * * * * * * * lg *Egg
    > > * 1 1/2 * * * * * * *c *Whole-wheat flour (or less)
    > > * 2 * * * * * * * * ts *Baking soda

    >
    > > * 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.

    >
    > > Per Serving (excluding unknown items):
    > > 78 Calories; 5g Fat (57.7% calories from fat); 2g Protein;
    > > *7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 135mg Sodium.
    > > * Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

    >
    > Why is this a "Diabetic" recipe? There are 7 grams of carbohydrates in
    > each little cookie with only a "trace" of fiber. Each cookie is 1/2 a
    > starch serving. Two cookies are the equivalent of a slice of bread.
    >
    > SplendaŽ brown sugar is half true sugar and half artificial sweetener.
    >
    > I hate to climb on the soap box but putting a bit of SplendaŽ in a
    > recipe does NOT make it a Diabetic-friendly recipe.


    That is VERY true.
    >
    > Now if you could find a cookie recipe with hardly any carbohydrates, I'd
    > be interested in that one.
    >
    > Here is one that is much more Diabetic-friendly.
    >
    > * * * * * * * * * * * * * * * Almond Macaroons
    >
    > Recipe By * * :
    > Serving Size *: 24 * * Preparation Time :0:00
    > Categories * *: cookies
    >
    > * *Amount *Measure * * * Ingredient -- Preparation Method
    > -------- *------------ *--------------------------------
    > * *1 1/2 * * * * * cups *blanched almonds
    > * *1 * * * * * * * *cup *Splenda
    > * * * 1/4 * * * * * tsp *salt
    > * *2 * * * * * * *large *egg whites
    > * * * 1/4 * * * * * tsp *vanilla
    > * * * * * * * * * * * * *butter-flavor cooking spray
    >
    > In a food processor grind fine the *almonds with the Splenda and salt.
    > In a bowl, beat the egg whites until they are foamy (just before soft
    > peaks form) and fold in the almond mixture, gently but thoroughly.
    >
    > * *Line a baking sheet with parchment paper and "butter" or spray the
    > parchment. *Spoon batter onto the parchment by half-teaspoons, placing
    > the mounds 2 inches apart.
    >
    > * Bake in the middle of a pre-heated 300 degree oven for 20 minutes or
    > until they are golden around the edges. *Let them cool on the parchment..
    > * Peel the macaroons from the parchment and store them in an airtight
    > container.


    And you have two large egg whites left that can surely be put to good
    use.
    >
    > --
    > Janet Wilder


    --Bryan

  6. #6
    Dan Abel Guest

    Default Re: Diabetic Peanut Butter Cookies

    In article
    <[email protected]>,
    --Bryan <[email protected]> wrote:

    > On Nov 9, 3:14?pm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
    > > Stu wrote:
    > > > * Exported from MasterCook *

    > >
    > > > ? ? ? ? ? ? ? ? ? ? ? Diabetic Peanut Butter Cookies

    > >
    > > > Recipe By ? ? :



    > > Here is one that is much more Diabetic-friendly.
    > >
    > > ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? Almond Macaroons


    > > ? ?2 ? ? ? ? ? ? ?large ?egg whites


    > And you have two large egg whites left that can surely be put to good



    Yeah, we know what you meant. Take those egg yolks and put them the
    same place you put those "really useful" shells, in the garbage.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  7. #7
    Dan Abel Guest

    Default Re: Diabetic Peanut Butter Cookies

    In article <0069d269$0$8069$[email protected]>,
    Janet Wilder <[email protected]> wrote:

    > Stu wrote:
    > > * Exported from MasterCook *
    > >
    > > Diabetic Peanut Butter Cookies
    > >
    > > Recipe By :


    > > Amount Measure Ingredient -- Preparation Method
    > > -------- ------------ --------------------------------


    > > 1 c Slenda Brown sugar


    > Now if you could find a cookie recipe with hardly any carbohydrates, I'd
    > be interested in that one.
    >
    > Here is one that is much more Diabetic-friendly.


    And heart healthy also, without the egg yolks.

    > Almond Macaroons
    >
    > Recipe By :
    > Serving Size : 24 Preparation Time :0:00
    > Categories : cookies
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 1/2 cups blanched almonds
    > 1 cup Splenda
    > 1/4 tsp salt
    > 2 large egg whites
    > 1/4 tsp vanilla
    > butter-flavor cooking spray
    >
    > In a food processor grind fine the almonds with the Splenda and salt.
    > In a bowl, beat the egg whites until they are foamy (just before soft
    > peaks form) and fold in the almond mixture, gently but thoroughly.
    >
    > Line a baking sheet with parchment paper and "butter" or spray the
    > parchment. Spoon batter onto the parchment by half-teaspoons, placing
    > the mounds 2 inches apart.
    >
    > Bake in the middle of a pre-heated 300 degree oven for 20 minutes or
    > until they are golden around the edges. Let them cool on the parchment.
    > Peel the macaroons from the parchment and store them in an airtight
    > container.


    The Splenda people have spent a lot of money promoting their product for
    diabetics. It must have been a blow to them when it was figured out
    that it isn't sugar, it is total carbs that need to be watched by
    diabetics.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  8. #8
    The Cook Guest

    Default Re: Diabetic Peanut Butter Cookies

    On Mon, 09 Nov 2009 15:14:13 -0600, Janet Wilder
    <[email protected]> wrote:

    >Stu wrote:
    >> * Exported from MasterCook *
    >>
    >> Diabetic Peanut Butter Cookies
    >>
    >> Recipe By :
    >> Serving Size : 24 Preparation Time :0:00
    >> Categories : Cookies, Desserts, Diabetic
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 1/2 c Peanut butter
    >> 1/4 c Vegetable oil
    >> 1 c Slenda Brown sugar
    >> 1 t Vanilla extract
    >> 1 lg Egg
    >> 1 1/2 c Whole-wheat flour (or less)
    >> 2 ts Baking soda
    >>
    >>
    >> 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.
    >>
    >> Per Serving (excluding unknown items):
    >> 78 Calories; 5g Fat (57.7% calories from fat); 2g Protein;
    >> 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 135mg Sodium.
    >> Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
    >>

    >
    >Why is this a "Diabetic" recipe? There are 7 grams of carbohydrates in
    >each little cookie with only a "trace" of fiber. Each cookie is 1/2 a
    >starch serving. Two cookies are the equivalent of a slice of bread.
    >
    >SplendaŽ brown sugar is half true sugar and half artificial sweetener.
    >
    >I hate to climb on the soap box but putting a bit of SplendaŽ in a
    >recipe does NOT make it a Diabetic-friendly recipe.
    >
    >Now if you could find a cookie recipe with hardly any carbohydrates, I'd
    >be interested in that one.
    >
    >Here is one that is much more Diabetic-friendly.
    >
    >
    >
    >
    > Almond Macaroons
    >
    >Recipe By :
    >Serving Size : 24 Preparation Time :0:00
    >Categories : cookies
    >
    > Amount Measure Ingredient -- Preparation Method
    >-------- ------------ --------------------------------
    > 1 1/2 cups blanched almonds
    > 1 cup Splenda
    > 1/4 tsp salt
    > 2 large egg whites
    > 1/4 tsp vanilla
    > butter-flavor cooking spray
    >
    >In a food processor grind fine the almonds with the Splenda and salt.
    >In a bowl, beat the egg whites until they are foamy (just before soft
    >peaks form) and fold in the almond mixture, gently but thoroughly.
    >
    > Line a baking sheet with parchment paper and "butter" or spray the
    >parchment. Spoon batter onto the parchment by half-teaspoons, placing
    >the mounds 2 inches apart.
    >
    > Bake in the middle of a pre-heated 300 degree oven for 20 minutes or
    >until they are golden around the edges. Let them cool on the parchment.
    > Peel the macaroons from the parchment and store them in an airtight
    >container.


    It is like the recipe on the Egg Beaters carton. It was for
    Hollandaise Sauce. Use whatever amount of egg beaters and the regular
    amount of butter.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  9. #9
    joanne.slaven Guest

    Default Re: Diabetic Peanut Butter Cookies

    On Mon, 09 Nov 2009 14:26:01 -0800, Dan Abel <[email protected]> wrote:

    >In article
    ><[email protected]>,
    > --Bryan <[email protected]> wrote:


    >> And you have two large egg whites left that can surely be put to good

    >
    >
    >Yeah, we know what you meant. Take those egg yolks and put them the
    >same place you put those "really useful" shells, in the garbage.


    What??!? That's criminal! You need to make custard with those egg
    yolks!

    Jo Anne

  10. #10
    Janet Wilder Guest

    Default Re: Diabetic Peanut Butter Cookies

    Dan Abel wrote:
    > In article
    > <[email protected]>,
    > --Bryan <[email protected]> wrote:
    >
    >> On Nov 9, 3:14?pm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
    >>> Stu wrote:
    >>>> * Exported from MasterCook *
    >>>> ? ? ? ? ? ? ? ? ? ? ? Diabetic Peanut Butter Cookies
    >>>> Recipe By ? ? :

    >
    >
    >>> Here is one that is much more Diabetic-friendly.
    >>>
    >>> ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? Almond Macaroons

    >
    >>> ? ?2 ? ? ? ? ? ? ?large ?egg whites

    >
    >> And you have two large egg whites left that can surely be put to good

    >
    >
    > Yeah, we know what you meant. Take those egg yolks and put them the
    > same place you put those "really useful" shells, in the garbage.
    >


    I use "Just Whites"

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  11. #11
    Janet Wilder Guest

    Default Re: Diabetic Peanut Butter Cookies

    Dan Abel wrote:
    > In article <0069d269$0$8069$[email protected]>,
    > Janet Wilder <[email protected]> wrote:
    >
    >> Stu wrote:
    >>> * Exported from MasterCook *
    >>>
    >>> Diabetic Peanut Butter Cookies
    >>>
    >>> Recipe By :

    >
    >>> Amount Measure Ingredient -- Preparation Method
    >>> -------- ------------ --------------------------------

    >
    >>> 1 c Slenda Brown sugar

    >
    >> Now if you could find a cookie recipe with hardly any carbohydrates, I'd
    >> be interested in that one.
    >>
    >> Here is one that is much more Diabetic-friendly.

    >
    > And heart healthy also, without the egg yolks.
    >
    >> Almond Macaroons
    >>
    >> Recipe By :
    >> Serving Size : 24 Preparation Time :0:00
    >> Categories : cookies
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 1 1/2 cups blanched almonds
    >> 1 cup Splenda
    >> 1/4 tsp salt
    >> 2 large egg whites
    >> 1/4 tsp vanilla
    >> butter-flavor cooking spray
    >>
    >> In a food processor grind fine the almonds with the Splenda and salt.
    >> In a bowl, beat the egg whites until they are foamy (just before soft
    >> peaks form) and fold in the almond mixture, gently but thoroughly.
    >>
    >> Line a baking sheet with parchment paper and "butter" or spray the
    >> parchment. Spoon batter onto the parchment by half-teaspoons, placing
    >> the mounds 2 inches apart.
    >>
    >> Bake in the middle of a pre-heated 300 degree oven for 20 minutes or
    >> until they are golden around the edges. Let them cool on the parchment.
    >> Peel the macaroons from the parchment and store them in an airtight
    >> container.

    >
    > The Splenda people have spent a lot of money promoting their product for
    > diabetics. It must have been a blow to them when it was figured out
    > that it isn't sugar, it is total carbs that need to be watched by
    > diabetics.
    >


    The American Diabetic Association and the American Diaticians
    Association need to figure that out, too.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  12. #12
    .. Stu .. Guest

    Default Re: Diabetic Peanut Butter Cookies

    On Mon, 09 Nov 2009 18:22:42 -0600, Janet Wilder <[email protected]>
    wrote:

    -->Dan Abel wrote:
    -->> In article <0069d269$0$8069$[email protected]>,

    -->>
    -->> The Splenda people have spent a lot of money promoting their product for
    -->> diabetics. It must have been a blow to them when it was figured out
    -->> that it isn't sugar, it is total carbs that need to be watched by
    -->> diabetics.
    -->>
    -->
    -->The American Diabetic Association and the American Diaticians
    -->Association need to figure that out, too.



    For the most part you're on your own, once the Diabetic Assoc. gets your name
    you can expect nothing more than letters pleading for your cash.

  13. #13
    Dimitri Guest

    Default Re: Diabetic Peanut Butter Cookies


    "Stu" <[email protected]> wrote in message
    news:[email protected]..
    >
    > * Exported from MasterCook *
    >
    > Diabetic Peanut Butter Cookies
    >
    > Recipe By :
    > Serving Size : 24 Preparation Time :0:00
    > Categories : Cookies, Desserts, Diabetic
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1/2 c Peanut butter
    > 1/4 c Vegetable oil
    > 1 c Slenda Brown sugar
    > 1 t Vanilla extract
    > 1 lg Egg
    > 1 1/2 c Whole-wheat flour (or less)
    > 2 ts Baking soda
    >
    >
    > 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.
    >
    > Per Serving (excluding unknown items):
    > 78 Calories; 5g Fat (57.7% calories from fat); 2g Protein;
    > 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 135mg Sodium.
    > Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
    >
    >
    > Stu
    >
    > http://foodforu.ca [email protected]


    How many cookies in a serving?


    --
    Dimitri

    Mirepoix

    http://kitchenguide.wordpress.com.


  14. #14
    Stu Guest

    Default Re: Diabetic Peanut Butter Cookies

    On Wed, 11 Nov 2009 12:55:14 -0800, "Dimitri" <[email protected]> wrote:

    -->
    -->"Stu" <[email protected]> wrote in message
    -->news:[email protected]. .
    -->>
    -->> * Exported from MasterCook *
    -->>
    -->> Diabetic Peanut Butter Cookies
    -->>
    -->> Recipe By :
    -->> Serving Size : 24 Preparation Time :0:00
    -->> Categories : Cookies, Desserts, Diabetic
    -->>
    -->> Amount Measure Ingredient -- Preparation Method
    -->> -------- ------------ --------------------------------
    -->> 1/2 c Peanut butter
    -->> 1/4 c Vegetable oil
    -->> 1 c Slenda Brown sugar
    -->> 1 t Vanilla extract
    -->> 1 lg Egg
    -->> 1 1/2 c Whole-wheat flour (or less)
    -->> 2 ts Baking soda
    -->>
    -->>
    -->> 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.
    -->>
    -->> Per Serving (excluding unknown items):
    -->> 78 Calories; 5g Fat (57.7% calories from fat); 2g Protein;
    -->> 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 135mg Sodium.
    -->> Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
    -->>
    -->How many cookies in a serving?


    There's 24 large cookies in this recipe, a serving is 4 cookies.

  15. #15
    Janet Wilder Guest

    Default Re: Diabetic Peanut Butter Cookies

    Stu wrote:
    > On Wed, 11 Nov 2009 12:55:14 -0800, "Dimitri" <[email protected]> wrote:
    >
    > -->
    > -->"Stu" <[email protected]> wrote in message
    > -->news:[email protected]. .
    > -->>
    > -->> * Exported from MasterCook *
    > -->>
    > -->> Diabetic Peanut Butter Cookies
    > -->>
    > -->> Recipe By :
    > -->> Serving Size : 24 Preparation Time :0:00
    > -->> Categories : Cookies, Desserts, Diabetic
    > -->>
    > -->> Amount Measure Ingredient -- Preparation Method
    > -->> -------- ------------ --------------------------------
    > -->> 1/2 c Peanut butter
    > -->> 1/4 c Vegetable oil
    > -->> 1 c Slenda Brown sugar
    > -->> 1 t Vanilla extract
    > -->> 1 lg Egg
    > -->> 1 1/2 c Whole-wheat flour (or less)
    > -->> 2 ts Baking soda
    > -->>
    > -->>
    > -->> 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.
    > -->>
    > -->> Per Serving (excluding unknown items):
    > -->> 78 Calories; 5g Fat (57.7% calories from fat); 2g Protein;
    > -->> 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 135mg Sodium.
    > -->> Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
    > -->>
    > -->How many cookies in a serving?
    >
    >
    > There's 24 large cookies in this recipe, a serving is 4 cookies.


    That's 28g of carbohydrates! That's a lot for a snack and even worse
    for dessert. We try to keep the entire meal at no more than 30 grams.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  16. #16
    atec7 7 Guest

    Default Re: Diabetic Peanut Butter Cookies

    Stu wrote:
    > On Wed, 11 Nov 2009 12:55:14 -0800, "Dimitri" <[email protected]> wrote:
    >
    > -->
    > -->"Stu" <[email protected]> wrote in message
    > -->news:[email protected]. .
    > -->>
    > -->> * Exported from MasterCook *
    > -->>
    > -->> Diabetic Peanut Butter Cookies
    > -->>
    > -->> Recipe By :
    > -->> Serving Size : 24 Preparation Time :0:00
    > -->> Categories : Cookies, Desserts, Diabetic
    > -->>
    > -->> Amount Measure Ingredient -- Preparation Method
    > -->> -------- ------------ --------------------------------
    > -->> 1/2 c Peanut butter
    > -->> 1/4 c Vegetable oil
    > -->> 1 c Slenda Brown sugar
    > -->> 1 t Vanilla extract
    > -->> 1 lg Egg
    > -->> 1 1/2 c Whole-wheat flour (or less)
    > -->> 2 ts Baking soda
    > -->>
    > -->>
    > -->> 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.
    > -->>
    > -->> Per Serving (excluding unknown items):
    > -->> 78 Calories; 5g Fat (57.7% calories from fat); 2g Protein;
    > -->> 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 135mg Sodium.
    > -->> Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
    > -->>
    > -->How many cookies in a serving?
    >
    >
    > There's 24 large cookies in this recipe, a serving is 4 cookies.

    Here is the answer
    local production of the extract works out at <$10.00 a week and blood
    levels will quickly drop to normal

    http://community.livejournal.com/diabetes_nat

    http://www.iherb.com/Source-Naturals...lets/2456?at=0


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