Oatmeal Peanut Butter Cookies II
These diabetic friendly cookies are soft and chewy with the old-fashioned goodness of oatmeal and peanut butter. They are perfect to take to work, potlucks and even on camping trips since they travel very well.
3 egg whites
1 cup packed brown sugar
1 cup reduced-fat peanut butter
1/2 cup unsweetened applesauce
1/4 cup honey
2 teaspoons vanilla extract
3 cups quick-cooking oats
1 cup all-purpose flour
1 cup nonfat dry milk powder
2 teaspoons baking soda
Preheat the oven to 350°F (177°C). Line baking sheet with cooking parchment paper or silicone baking mat.
In a large bowl, beat egg whites and brown sugar until frothy. Beat in peanut butter, applesauce, honey and vanilla. Combine the oats, flour, milk powder and baking soda; gradually add to peanut butter mixture. Drop by tablespoonfuls 2 inches apart onto prepared baking sheets.
Bake for 8 to 10 minutes or until golden brown. Remove to wire cooling racks to cool.
Preparation Time: 20 minutes
Bake Time: 10 minutes/batch
If you don't have cooking parchment paper or a silicone baking mat, spray baking sheet with cooking spray.
Amount per serving: Calories 114, Fat 3 g (Saturated Fat 1 g), Trace Cholesterol, Sodium 127 mg, Carbohydrate 19 g, Fiber 1 g, Protein 4 g. Diabetic Exchanges: Starch 1, Fat 1/2.
Recipe Courtesy Of
Rollin Barkeim, Trempealeau, Wisconsin