PB & J Cookies


PB & J Cookies

EDR PB J Cookies
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.

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