PB & J Cookies

(0 Votes)
EDR PB J Cookies
MAKES
20
COOK TIME
10 Min

We've taken the classic combination of peanut butter and jelly and created a cookie! But not to worry, our PB & J Cookies still conform to a diabetic lifestyle, so throw these together without any worries!

What You'll Need

  • 1/4 cup no-sugar-added creamy peanut butter
  • 1/4 cup margarine, softened
  • 1/2 cup granulated Splenda
  • 1/4 cup sugar
  • 2 large egg whites
  • 1 teaspoon vanilla
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup sugar-free strawberry preserves

What to Do

  1. Preheat oven to 350 degrees. Coat baking sheets with cooking spray.
  2. In a large bowl, beat margarine and peanut butter with an electric mixer at medium speed until creamy. Slowly add Splenda and sugar, beating well. Add egg whites and vanilla; beat well.
  3. In a medium bowl, combine flour, baking soda, and salt. Gradually add to peanut butter mixture, beating well. Roll dough into 40 (1-inch) balls. Place 2 inches apart on prepared baking sheets. Flatten into 1-inch circles.
  4. Bake 8 minutes or until lightly browned. Cool for 2 minutes on pans, then remove to wire racks to cool completely.
  5. Spread about 1-1/2 teaspoons of strawberry preserves on bottom of half the cookies; top with remaining cookies.

Nutritional InformationShow More

Servings Per Recipe: 20

  • Amount Per Serving % Daily Value *
  • Calories 121
  • Calories from Fat 35
  • Total Fat 3.9g 6 %
  • Saturated Fat 0.7g 4 %
  • Trans Fat 0.6g 0 %
  • Protein 2.3g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 111mg 5 %
  • Total Carbohydrates 19g 6 %
  • Dietary Fiber 2.3g 9 %
  • Sugars 7.6g 0 %

Ratings & Comments

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