• Preheat oven to 350 F (180 C)
  • Baking sheets lightly greased
  • Makes: 4 dozen cookies
  • Serving size: 1 cookie

Ingredients:

  • 1-1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup lightly packed brown sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup smooth or crunchy peanut butter
  • 1 tsp vanilla
  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 lightly golden brown. Transfer to wire racks and let cool completely.
  • Calories: 79
  • Carbohydrates: 7 g
  • Fiber: 0
  • Protien: 2
  • Total fat: 5 g
  • Saturated fat: 1 g
  • Cholesterol: 8 mg
  • Sodium: 85 mg

– from the book, Canada’s 250 essential diabetes recipes, edited by Sharon Zeiler, Bsc, MBA, RD – in cooperation with the Canadian Diabetes Association.

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