Best 4 Peanut Butter Cookies Diabetic Friendly Recipes
Adopting a diabetic-friendly diet doesn't mean you have to give up your favorite treats. With a few simple modifications, you can enjoy delicious desserts that won't spike your blood sugar levels. One such delectable indulgence is the classic peanut butter cookie. This article presents a collection of carefully curated recipes for diabetic-friendly peanut butter cookies. These recipes utilize alternative sweeteners, wholesome flours, and heart-healthy fats to create cookies that are both satisfying and mindful of your dietary needs. Whether you prefer soft and chewy cookies or crispy edges, our selection offers something for every taste. So, grab your apron, preheat your oven, and let's embark on a guilt-free baking adventure!
Check out the recipes below so you can choose the best recipe for yourself!
LOW-CARB PEANUT BUTTER COOKIES
These Low-Carb Peanut Butter Cookies are a delicious, healthy way to satisfy your cookie craving! They come together in 1 bowl with only 5 ingredients for a super easy treat.
Provided by Christel Oerum
Categories Snack
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 350F (180°C) and line a cookie tray with baking paper. Set aside.
- Add the erythritol to a Nutribullet or blender and blend until powdered. Set aside. If using a confectioner's low-carb sweetener, you can skip this step.
- Add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.
- Roll about 2 tbsp of dough between your palms to form a ball, then place on the prepared cookie tray. Repeat until all dough has been used. You should end up with 12-14 cookies.
- Use a fork to flatten the cookies, creating a criss-cross pattern across the top.
- Bake the cookies for 12-15 minutes.
- Remove from the oven and allow to cool for 25 minutes on the baking tray, then transfer to a cooling rack for another 15 minutes.
Nutrition Facts : Calories 140 kcal, Carbohydrate 4 g, Protein 5.8 g, Fat 10.4 g, SaturatedFat 2.1 g, Cholesterol 15.4 mg, Sodium 134.3 mg, Fiber 1.2 g, UnsaturatedFat 8 g, ServingSize 1 serving
DIABETIC PEANUT BUTTER COOKIES
This is a Paula Deen recipe and the day she made them on TV I did also. I think they are wonderful.
Provided by Jacqueline in KY
Categories Dessert
Time 22m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 4
Steps:
- Mix together well and form into balls (about the size of large walnuts)
- Dip fork in Splenda and press tines into cookie
- Bake on parchment lined cookie sheet at 350 degrees for 12 minutes.
- Let cool on sheet on cooling rack.
SUGAR-FREE PEANUT BUTTER COOKIES
My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with.
Provided by lobsteriffic
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 18m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
- Bake in the preheated oven until center appears dry, about 8 minutes.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 4.9 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.7 g
MAGICAL DIABETIC PEANUT BUTTER COOKIES
Make and share this Magical Diabetic Peanut Butter Cookies recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 29m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F.
- In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
- Add egg substitute, honey and vanilla.
- Beat on high speed for approximately 1½ minutes.
- Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
- In small bowl, combine flour, baking soda and salt.
- Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly).
- Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" 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.
Tips:
- Choose the right peanut butter. Not all peanut butters are created equal. Look for a peanut butter that is unsweetened and low in carbs. You can also use a natural peanut butter, which is made with just peanuts and salt.
- Use a sugar substitute. If you are diabetic, you will need to use a sugar substitute in your cookies. There are many different sugar substitutes available, so choose one that you like the taste of and that is safe for diabetics.
- Be careful not to overmix the dough. Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at the right temperature. The cookies should be baked at a temperature of 350 degrees Fahrenheit for 10-12 minutes, or until they are golden brown.
Conclusion:
These peanut butter cookies are a delicious and satisfying treat that can be enjoyed by diabetics and non-diabetics alike. They are easy to make and can be tailored to your own dietary needs. So next time you are craving a sweet snack, give these cookies a try!
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