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Title: Butterscotch Peanut Cookies
Categories: Diabetic Cookie Dessert
Yield: 60 Cookies
| 1 | c | Oatmeal; |
| 1 | c | All purpose flour; |
| 1/2 | c | Whole wheat flour; |
| 2 | ts | Baking powder; |
| 2/3 | c | Chunky peanut butter; |
| 1/2 | c | Unsalted butter/margerine; |
| 1/2 | c | Water; |
| 2 | ts | Vinegar; |
| 1 | Egg yolk; | |
| Sweetener = 2/3 cup sugar | ||
| 1 | ts | Vanilla; |
In a bowl, combine rolled oats, flours, baking powder. With pastry blender, or two knives, cut in peanut butter and margerine until mixture is crumbly. In a small bowl, beat together water, egg yolk, sweetener and vanilla. Stir into crumbly mixture and mix well. Form 1 tablespoon batter at a time into balls. Place balls 1 inch apart on a nonstick baking sheet. With a fork, flatten each cookie until cookie is 2-1/2 inches wide. Bake in a 350 degree oven for 15-18 minutes or until lightly browned. Let cool. Store in a tightly covered cookie jar or container.
Makes 60 cookies Each serving = 2 cookies 1/2 starchy choice 1 fats/oil choice 7 g carbohydrate 2 g protein 6 g fat 380 kilojoules 90 calories
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