Peanut Butter Cookies Bw
Yield: 24 servings
1/2 c Peanut butter 1 lg Egg
1/4 c Vegetable oil 1 1/2 c Whole-wheat flour (or less)
1 c Brown sugar 2 ts Baking soda
1 ts Vanilla extract
My note: tested using 1 1/4 cup all-purpose flour. YUM! These are
large cookies, 2 tsp sugar per cookie.
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.
1/24 recipe = 96 calories, 1 starch/bread + 1 fat exchange 2 grams
protein, 13 grams carbohydrate, 4 grams fat, 89 mg sodium
adapted from Quick + Easy Diabetic Menus by Betty Wedman, 1993 Shared
and tested by Elizabeth Rodier Feb 94
441/2 c Peanut butter 1 lg Egg
1/4 c Vegetable oil 1 1/2 c Whole-wheat flour (or less)
1 c Brown sugar 2 ts Baking soda
1 ts Vanilla extract
My note: tested using 1 1/4 cup all-purpose flour. YUM! These are
large cookies, 2 tsp sugar per cookie.
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.
1/24 recipe = 96 calories, 1 starch/bread + 1 fat exchange 2 grams
protein, 13 grams carbohydrate, 4 grams fat, 89 mg sodium
adapted from Quick + Easy Diabetic Menus by Betty Wedman, 1993 Shared
and tested by Elizabeth Rodier Feb 94
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