• Makes 40 cookies, (2 cookies per serving)
  • Preheat oven to 350 F (180 C)
  • Baking sheet, sprayed with baking spray
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1/3 cup margarine
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 2 tablespoon sesame seeds
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  1. In a bowl, beat peanut butter, brown sugar, margarine, egg and vanilla until light and fluffy. In another bowl, stir together flour, sesame seeds, baking soda and nutmeg. Stir flour mixture into peanut butter mixture just until combined. Form into 1-inch (2.5 cm) balls.
  2. Bake for 10 to 12 minutes or until golden.

Tips: Use a natural, all-peanut type of peanut butter.

Tip #2: When using margarine choose a soft (non-hydrogenated) version to limit consumption of trans fats.

  • Calories per serving 107
  • Carbohydrate 9 g
  • Fiber 1 g
  • Protein 2 g
  • Fat, total 7 g
  • Fat, saturated 1 g
  • Cholesterol 9 mg
  • Sodium 124 mg

– Canada’s 150 Best Diabetes Desserts, in association with the Canadian Diabetes Association, Edited by Barbara Selley, BA, RD

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