Maggie David

May 8th, 2010 by Maggie

It has been delightful to get such a good response about my Diabetic Posts, food for toddlers plus baking in general. In fact to tell the truth the response has been overwhelming.

So in answer to you all YES, A BIG yes, I WILL DO HEAPS MORE ON THESE SUBJECTS!

So let’s get on with today’s post.

I have given you a wonderful recipe for Peanut butter cookies. These are ideal for Diabetics and toddlers alike as long as they do not have a nut allergy) and if you use the 95% low fat Philly cheese and a low fat peanut butter, it cuts the fat dramatically. Now, as you can see these cookies DO NOT have any artificial sweetener added, I think they are sweet enough with just the honey, however if you feel you would like them sweeter, please do not use something like Splenda, it is not good for anyone, let alone toddlers if you are making these for them. Use STEVIA. Stevia is a natural herb and is sometimes known as “The honey Herb” You can get Stevia liquid or power from any good health store. I use it all the time, in all of my cooking in cups of tea and coffee for my friends and they very quickly become converts. Stevia has no calories and is also good for the immune and digestive systems! Just use it according to the directions.

Another thing I would like to point out is – if you are cooking for anyone who has a nut allergy, you can use one of the many alternative butters e.g., Pumpkin seed butter, sesame seed butter, all you need to do is to go into a good health food store, or your healthy food choice isle of your supermarket to see the range of quality products available. My girlfriends’ tell me they find it hard to get Pumpkin Seed Butter, so I have added a link for you at the bottom of the post. This stuff is fantastic!!!!!!!!!!!! Oh and also for powered Stevia (well worth it)

Peanut Butter Cookies

Yield: 24 cookies.

Serving size – Diabetics 2 – toddlers ½ to 1 cookie.

Ingredients

• 1/4 cup margarine, softened (Or ¼ cup Philly 80% less fat cream cheese)
• 1 cup peanut butter (smooth or chunky your choice) (Kraft light is good “less fat”)
• 1 small egg
• 2 tablespoons honey
• 1 ½ teaspoons vanilla extract
• 1-1/2 cups all-purpose flour (Triple sifted)
• 1/2 teaspoon baking soda (sifted with above flour)

Directions

1. Heat oven to 350 F.
2. Using hand held mixer beat margarine (Or Philly cheese) and peanut butter until creamy, approximately 1 minute.
3. Add, honey and vanilla extract. Beat on high speed for approximately 1 1/2 minutes.
4. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 2½ minutes. At this point Mixture may be crumbly.
5. Roll level teaspoons of dough into balls and drop onto a lined sheet pan, a little distance apart. Flatten each ball with a fork
6. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
7. Store when completely cooled in an airtight container

Let me and others know how you go with this recipe -

Until Next time