Category: Peanutbutter

Peanut Butter Oatmeal Cookies

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Peanut Butter Oatmeal Cookies

  • Servings: 20 cookies
  • Difficulty: Easy
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A young lady I know, who is dating a young pre-diabetic young chef, wanted to make him a treat. She scoured the internet to find a recipe that she could make that would be tasty and diabetic friendly. She came up with this great recipe. Hope you enjoy. I tried it and let me say that it will go into office pot lucks and even as a treat at home.

Ingredients

  • 1-1/4 cups of old fashioned rolled oats
  • 1/4 cup of white flour
  • 1/4 cup of whole wheat flour
  • 1 tsp of baking powder
  • 1 tsp of cinnamon
  • 1/4 tsp of salt
  • 4 tbsp of melted light margarine
  • 1/4 cup of creamy peanut butter
  • 1/2 cup of maple syrup
  • 1 tsp of vanilla
  • 1/2 cup of unsweetened chocolate chips

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together oats, flours, baking powder, cinnamon, salt and set aside.
  3. In a smaller bowl, mix together melted margarine, peanut butter, maple syrup and vanilla until well combined.
  4. Pour the wet ingredients in with the dry ingredients and mix until just combined, folding in the chocolate chips last.
  5. Using a small cookie scoop, drop 1inch cookie dough balls onto a prepared baking sheet lined with parchment paper. Flatten the tops with the back of a spoon or use your fingers, making sure the cookies are still intact. You should end up with about 20 small cookies.
  6. Bake cookies for about 12 minutes. They will look very soft but will firm up as they cool. Keep them on the baking sheet for at least 5 minutes before transferring them to a wire rack.

Nutrition Per Cookie

  • Calories 79
  • Fat 3.3 g
  • Sugar 5.1 g
  • Carbohydrates 8 g
  • Protein 2.1 g
  • Fibre 1.3 g

This was recipe was so easy it was sinful not to try making it. The original recipe called for coconut oil but neither young lady or I like that so she used butter and I used margarine. The calorie and fat content are what I used. If you don’t mind a denser cookie, you could use only whole wheat flour. It would be even healther and if even better for the diabetic as it will not spike your sugars. But being half and half is not a bad option.

If you don’t or can’t find sugar free chocolate chips, they sell sugar free chocolate bars, which is what I had and I just chopped it up and put that in. Just as decadent. You can also use chunky peanut butter. You can add some nuts and reduce the chocolate for a variation. This is when you can have fun and make it your own. If you do, please give us feedback on your version.

No Bake Bumpy Peanut Butter Nuggets

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No Bake Bumpy Peanut Butter Nuggets

  • Servings: 30 small balls
  • Difficulty: Easy
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These are easy to make and quick. You feel to dress up a bowl of sugar free jello, this is a great option. Straight, they are good too.

Ingredients

  • 1/2 cup of smooth peanut butter
  • 1/4 cup of nonfat dry milk powder
  • 1/4 cup unsweetened flaked coconut
  • 1/2 cup rolled oats
  • 1/2 tsp ground cinnamon
  • 1/4 cup wheat germ
  • 1/4 cup unsweetened orange juice concentrate

Directions

  1. Combine peanut butter, milk powder, and coconut in a large mixing bowl.
  2. Stir in oats, ground cinnamon, wheat germ and orange juice concentrate until thoroughly combined.
  3. Shape into 1 inch balls, chill thoroughly before serving, store remaining nuggets in the refrigerator.

Nutrition Per Serving

  • Calories 46
  • Fat 2.9 g
  • Sugar 1.8 g
  • Carbohydrates 3.8 g
  • Protein 1.9 g
  • Fibre 0.7 g

A healthy serving could be three balls. I think they are great as an add on. Any concentrate can be used. Watch the sugars. You could add a little unsweetened cocoa, would add 1 cal per ball. Can you see it, a chocolatey ball over a light white chocolate sugar free pudding? Possibilities are endless, so have fun and make it your own.