Articles & Recipes

Peanut Butter Cookies (diabetes-friendly)

November 3, 2018

This dough is very easy to handle, and the peanut flavor stands out because of the low sugar content. Use crunchy peanut butter for added texture.

Ingredients Makes 4 dozen cookies / Serving size: 1 cookie

11⁄2 cups all-purpose flour 375 mL
1 tsp baking powder 5 mL
1 tsp baking soda 5 mL
1⁄2 tsp salt 2 mL
2⁄3 cup lightly packed brown sugar 150 mL
1⁄2 cup shortening 125 mL
2 eggs 2
1 cup smooth or crunchy peanut butter 250 mL
1 tsp vanilla extract 5 mL


  • Preheat oven to 350°F (180°C)
  • Baking sheets, lightly greased
  1. In a medium bowl, combine flour, baking powder, baking soda and salt.
  2. In a large bowl, cream brown sugar and shortening until light and fluffy. Beat in eggs, one at a time. Beat in peanut butter and vanilla. Stir in flour mixture until well blended.
  3. For each cookie, roll about 2 tsp (10 mL) dough into a ball. Place 2 inches (5 cm) apart on prepared baking sheets. Flatten with a wet fork, forming a crisscross design.
  4. Bake one sheet at a time in preheated oven for 8 to 10 minutes or until very light golden brown. Transfer to wire racks and let cool completely.


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