How to Make Chocolate Peanut Butter Cookies That Are Also Diabetic Friendly

This cookie recipe is just about perfect! It uses two of our favorite ingredients, peanut butter and chocolate. Even better it is made with Splenda Blends making it less in calories and sugar. Even the diabetics can enjoy a couple of these cookies. If making for diabetics, I suggest using the sugar-free chocolate chips instead of the semi-sweet chocolate chunks. Bake up a batch today and enjoy tonight with family or friends. These cookies are also a good option when baking cookies to share with co-workers or taking to a picnic, pitch-in meal, church supper, etc.

CHUNKY PEANUT BUTTER TRIANGLES

1 1/2 cups all-purpose flour

1/2 tsp baking soda

3/4 cup creamy peanut butter

1/2 cup light butter, softened

1/4 cup Splenda Blend

1/2 cup Splenda Brown Sugar Blend, packed tight

1 large egg

1 tsp vanilla extract

1 pkg (11 1/2-oz) semi-sweet chocolate chunks (or sugar-free chocolate chips)

Preheat oven to 350 degrees.

In a small bowl combine the flour and baking soda; set aside.

In a large mixer bowl, combine the peanut butter, butter, Splenda Blend, and Splenda Brown Sugar Blend; beating at medium speed until creamy.  Beat in the egg and vanilla.  Gradually beat in the flour mixture.  Stir in the chocolate pieces.  Press the mixture into an ungreased 9 x 13-inch baking pan, making sure chocolate is distributed out evenly.  Bake at 350 degrees for 18 to 20 minutes or until the center is set.  Allow to cool completely in the pan on a wire rack.  Cut into bars when completely cooled.  Cut each bar in half diagonally to form triangles.

Yield: 3 1/2 dozen cookie triangles

Per triangle: 2 g protein, 12 carbs if using semi-sweet chocolate chunks but considerably less if using the sugar-free chocolate chips.

Enjoy!

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• No sugar, saccharin, or aspartame!
• No tropical oils, No trans fats
• Low in net carbs – perfect for the Atkins Diet and all other low carb plans
• Kosher certified
• Low Carb, Sugar Free, Diabetic-Friendly

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Diabetic Food Recipes You have to see what people are saying. Watch the Videos.

Cookie Recipe for Diabetics: Peanut Butter Chocolate Chip Bar Cookies

I always tell people that being diagnosed as diabetic didn’t take away my desire for sweets.  You see, we diabetics enjoy having “sweets”, too.  Here is a  recipe that is suitable for diabetics to enjoy as dessert or when they crave a “sweet” snack.  The Peanut Butter Chocolate Chip Bar Cookies are tasty and easy.  And peanut butter is good for diabetics.  Your local grocery store should have the sugar-free chocolate chips along side the regular ones.  I buy Hershey’s Sugar-Free Chocolate Chips at my Walmart Store.

PEANUT BUTTER CHOCOLATE CHIP BAR COOKIES

1/2 cup all-purpose flour

1/4 cup whole wheat flour

3/4 tsp baking soda

pinch salt

1 cup peanut butter

1/3 cup Splenda Brown Sugar Blend

1 egg, beaten

1/2 cup milk

1 tsp vanilla

1/2 cup sugar-free chocolate chips

Preheat oven to 350 degrees.

Coat an 8-inch square baking pan with nonstick cooking spray; set aside.

On a large sheet of waxed paper combine the all-purpose flour, whole-wheat flour, baking soda, and salt; stir together with a fork.  In a bowl, mix together the peanut butter, Splenda Brown Sugar Blend, and eggs; stir vigorously until creamy.  Add the milk and vanilla.  Stir until smooth; add the flour mixture, stirring until well combined.  Stir in the chocolate chips.

Spread the dough evenly into the prepared baking pan; pat down smooth.  Bake at 350 degrees for 15 minutes or until very lightly browned at the edges.  Do not over bake; or your bars will be too dry.  Remove from oven and let cool 10 to 15 minutes before cutting into bars.

Enjoy!

Diabetic Food Recipes You have to see what people are saying. Watch the Videos.