HONEY PEANUT BUTTER COOKIES

Note: Some diabetics use honey, and some do not. The nutritional info is shown below. Use your own judgement. No two diabetics have the same reaction to everything.

1/4 cup unsalted butter, softened

1 cup creamy peanut butter

1 egg

2 tbsp honey

1/2 tsp vanilla extract

1 cup Splenda granulated

1/2 cup all-purpose flour

1 cup white whole-wheat flour

1/2 tsp baking soda

1/2 tsp salt

Preheat oven to 350 degrees.

In a large mixing bowl, using an electric mixer, beat butter and peanut butter until creamy. Add the egg, honey, and vanilla extract; beat on high speed for 1 1/2 minutes. Add the Splenda and beat on medium until well blended.

In a small mixing bowl, combine flours, baking soda, and salt. Gradually add flours mixture to the creamy mixture while beating on low speed until well blended. The mixture may appear crumbly; that is okay.

Dip dough out by level tablespoonfuls and roll into balls using your hands. Drop the balls onto a lightly sprayed baking sheet about 2-inches apart. Flatten the balls with a fork into a crisscross pattern. Bake at 350 degrees for 7 to 9 minutes or until lightly browned around edges.

Remove cookies to wire racks to cool completely.

Yield: 24 cookies

Per cookie: Approximately 120 calories, 10 g carbs, 4 g protein, 8 g (1 g saturated) fat, 150 mg sodium, 2 g sugar

Note: File Photo

 Note: File Photo