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 recipes@foodforu.ca

In article <laqgf550150gt86456r37tp0tl1qtbtn3s@4ax.com>,
Stu <recipes@foodforu.ca> 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

"Melba's Jammin'" <barbschaller@earthlink.net> wrote in message
news:barbschaller-D268F6.14414609112009@news.iphouse.com...
> In article <laqgf550150gt86456r37tp0tl1qtbtn3s@4ax.com>,
> Stu <recipes@foodforu.ca> 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).....

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.

Splenda® brown sugar is half true sugar and half artificial sweetener.

I hate to climb on the soap box but putting a bit of Splenda® 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.

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.
>
> Splenda® brown sugar is half true sugar and half artificial sweetener.
>
> I hate to climb on the soap box but putting a bit of Splenda® 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

In article
<dc08799a-b05b-428d-bc60-3fb5f39fc873@f16g2000yqm.googlegroups.com>,
--Bryan <classact@brick.net> 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
dabel@sonic.net

In article <0069d269$0$8069$c3e8da3@news.astraweb.com>,
Janet Wilder <kelliepoodle@yahoo.com> 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
dabel@sonic.net

On Mon, 09 Nov 2009 15:14:13 -0600, Janet Wilder
<kelliepoodle@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.
>
>Splenda® brown sugar is half true sugar and half artificial sweetener.
>
>I hate to climb on the soap box but putting a bit of Splenda® 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)

On Mon, 09 Nov 2009 14:26:01 -0800, Dan Abel <dabel@sonic.net> wrote:

>In article
><dc08799a-b05b-428d-bc60-3fb5f39fc873@f16g2000yqm.googlegroups.com>,
> --Bryan <classact@brick.net> 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

Dan Abel wrote:
> In article
> <dc08799a-b05b-428d-bc60-3fb5f39fc873@f16g2000yqm.googlegroups.com>,
> --Bryan <classact@brick.net> 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.

Dan Abel wrote:
> In article <0069d269$0$8069$c3e8da3@news.astraweb.com>,
> Janet Wilder <kelliepoodle@yahoo.com> 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.

On Mon, 09 Nov 2009 18:22:42 -0600, Janet Wilder <kelliepoodle@yahoo.com>
wrote:

-->Dan Abel wrote:
-->> In article <0069d269$0$8069$c3e8da3@news.astraweb.com>,

-->>
-->> 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.

"Stu" <recipes@foodforu.ca> wrote in message
news:laqgf550150gt86456r37tp0tl1qtbtn3s@4ax.com...
>
> * 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 recipes@foodforu.ca

How many cookies in a serving?


--
Dimitri

Mirepoix

http://kitchenguide.wordpress.com.

On Wed, 11 Nov 2009 12:55:14 -0800, "Dimitri" <Dimitri_C@prodigy.net> wrote:

-->
-->"Stu" <recipes@foodforu.ca> wrote in message
-->news:laqgf550150gt86456r37tp0tl1qtbtn3s@4ax.com.. .
-->>
-->> * 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.

Stu wrote:
> On Wed, 11 Nov 2009 12:55:14 -0800, "Dimitri" <Dimitri_C@prodigy.net> wrote:
>
> -->
> -->"Stu" <recipes@foodforu.ca> wrote in message
> -->news:laqgf550150gt86456r37tp0tl1qtbtn3s@4ax.com.. .
> -->>
> -->> * 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.

Stu wrote:
> On Wed, 11 Nov 2009 12:55:14 -0800, "Dimitri" <Dimitri_C@prodigy.net> wrote:
>
> -->
> -->"Stu" <recipes@foodforu.ca> wrote in message
> -->news:laqgf550150gt86456r37tp0tl1qtbtn3s@4ax.com.. .
> -->>
> -->> * 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