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Diabetic Peanut Butter Cookies

Diabetic Peanut Butter Cookies recipe image
These diabetic-friendly peanut butter cookies offer a comforting, nostalgic taste without the spike in blood sugar. By using whole-wheat flour and balancing the sweetness, you get a cookie that is soft, chewy, and rich with nutty flavor. The combination of creamy peanut butter, a touch of vegetable oil for moisture, and brown sugar creates a delicious texture that rivals traditional recipes. Perfect for a mid-afternoon snack or a guilt-free dessert, these cookies are easy to whip up with pantry staples. They hold their shape well but remain tender, making them an ideal choice for anyone watching their carbohydrate intake who still craves a classic baked good.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Calories: 3541.4
Dietary: Diabetic, Vegetarian
Description
These diabetic-friendly peanut butter cookies offer a comforting, nostalgic taste without the spike in blood sugar. By using whole-wheat flour and balancing the sweetness, you get a cookie that is soft, chewy, and rich with nutty flavor. The combination of creamy peanut butter, a touch of vegetable oil for moisture, and brown sugar creates a delicious texture that rivals traditional recipes. Perfect for a mid-afternoon snack or a guilt-free dessert, these cookies are easy to whip up with pantry staples. They hold their shape well but remain tender, making them an ideal choice for anyone watching their carbohydrate intake who still craves a classic baked good.
Ingredients
  • 1/2 cup Peanut butter
  • 1/4 cup Vegetable oil
  • 1 cup Brown sugar
  • 1 teaspoon Vanilla extract
  • 1 lg Egg
  • 1 1/2 cup Whole-wheat flour (or less)
  • 2 teaspoon Baking soda
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC) and line a baking sheet with parchment paper or a silicone baking mat.
  2. 2
    In a large mixing bowl, combine the peanut butter and vegetable oil. Beat with a hand mixer or whisk until the mixture is smooth and creamy.
  3. 3
    Add the brown sugar, vanilla extract, and egg to the bowl. Mix on medium speed until fully incorporated and the batter is glossy.
  4. 4
    In a separate small bowl, whisk together the whole-wheat flour and baking soda to ensure even distribution.
  5. 5
    Gradually add the dry ingredients to the wet mixture. Stir gently by hand or mix on low speed just until the flour disappears; do not overmix, as this can make the cookies tough.
  6. 6
    Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  7. 7
    Flatten each cookie slightly with a fork, pressing down to create a classic crisscross pattern.
  8. 8
    Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look soft.
  9. 9
    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 3541.4kcal
% Daily Value *
Total Fat 140.0g216%
Saturated Fat 25.7g129%
Cholesterol 373.0mg125%
Sodium 785.4mg33%
Total Carbohydrate 520.1g174%
Dietary Fiber 43.2g173%
Sugars 249.0g
Protein 89.8g180%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: diabetic, peanut butter, cookies, low carb, whole wheat, baking, dessert, snack, healthy, vegetarian, easy, homemade, nutty, chewy, soft, family friendly, afternoon tea, keto friendly, gluten free option, simple
Read it online: https://www.chefs-mate.com/recipe/diabetic-peanut-butter-cookies/