Monday, January 30, 2012

Quick & Easy: Peanut Butter Cookies

Who can argue with only five ingredients?

Serving - 30  /  Serving Size - 1 cookie
Preparation Time - 5 minutes  /  Cooking Time - 12-14 minutes

1 cup crunchy peanut butter
1/2 cup light brown sugar [used Splenda brown sugar mix]
1 egg
1/2 tsp baking soda
1/4 cup chopped peanuts [didn't use]

1.  Preheat oven to 350ºF.

2.  In a large bowl, combine the peanut butter, sugar, egg and baking soda until well combined.  Stir in the peanuts.

3.  Place dough by teaspoonfuls on a nonstick baking sheet and press down with a fork to form ridges.  Bake for 12-14 minutes or until lightly browned.

Exchanges: 1/2 carb / 1 fat
Calories - 76                              Sodium - 57mg
   California from Fat - 45       Total carb - 6g  w/ net carb - 5g
Total Fat - 5g                              Dietary Fiber - 1g
   Saturated Fat - 1g                     Sugar - 4g
Cholesterol - 7mg                      Protein - 2g

Source: Holly Clegg's Trim & Terrific Diabetic Cooking


  • Because of using extra crunchy peanut butter, I omitted the 1/4 cup chopped peanuts.
  • Lining the cookie sheets with parchment paper makes clean up quick & easy as well.
  • The book recommends using a lightly floured fork to keep it from sticking to the cookie when making the ridges.

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