Hello, today's diabetic cookie recipe are oatmeal cookies. These are good and you can substitute with Splenda granular sugar substitute for the Splenda sugar blend. It works just as good as the sugar blend an you get less carbohydrates too. If you want know the carb count for them that way, just e-mail me and I'll gt right to it and send you what I figured out. They are a little different with the peanut butter, but are still good. Well enjoy, until tomorrow.
*Oatmeal Cookies* (Diabetic Recipe)
½ Cup Butter, Softened
½ Cup Peanut Butter, Reduced Fat
½ Cup Splenda Sugar Blend
1/3 Cup Splenda Brown Sugar Blend, Packed
¾ Tsp. Baking Soda
2 Egg Whites
1 Tsp. Vanilla
1 Cup Flour, All-Purpose
1 Cup Quick Cooking Rolled Oats
Preheat oven at 375°F.
Using a large bowl mix butter and peanut butter together.Beat on medium to high speed for 30 seconds with an electric mixer, or until combined. Add sugar blend, brown sugar blend, and the baking soda.Scraping the sides of the bowl occasionally , beat until combined. Beat in vanilla and egg whites until well combined. Beat in as much of the flour as you can with the mixer. Using a wooden or plastic spoon, stir in the remaining flour and oats. Drop the dough by rounded teaspoons about 2 inches apart on an ungreased baking sheet. Bake for 7 to 8 minutes or until the edges are a golden brown. Allow to cool on baking sheet for 1 minute. Move to a wire rack and allow to cool.
Per Serving: 78 Cal (49% from Fat, 8% from Protein, 43% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 2 mg Calcium; 0 mg Iron; 47 mg Sodium; 6 mg Cholesterol.