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Diabetic Peanut Butter Cookies

Easy enough to make everyday! Suitable for Diabetics too.

140 calories, 13 grams cholesterol, 4 grams protein, 9 gram fat, 169 milligrams NA. 1 bread and 2 fat exchanges (2 cookies per serving)
Yield: Makes 3 dozen cookies


  • 1/2 cup chunky peanut butter (room temperature)
  • 1/3 cup margarine-softened
  • 1/4 cup dark molasses
  • 2 teaspoons liquid sugar substitute
  • 1 1/4 c. all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt


  1. Cream together at medium speed until smooth: peanut butter, margarine (both at room temperature), sugar substitute
  2. Set aside
  3. Then sift flour, baking soda, and salt together
  4. Add to creamed mixture, mix at medium speed until smooth
  5. Drop by tablespoon onto cookie sheet lined with foil
  6. Press down lightly with fingers dipped in cold water to form circles 2-inches wide
  7. Bake at 375 degrees for 10 to 12 minutes or until lightly browned
  8. Remove to wire rack

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(Page 1 of 1, 2 total comments)



Why isn't there a carb count?? My son has type 1, we have to watch his carbs but I don't see the number of carbs in these cookies. So the recipe is missing the number one component for diabetics....

posted Jun 27th, 2012 11:15 pm



I am prediabetic and was sick of having low fat cheese and turkey sandwiches for my supper.
I switched to three brown toast slices spread with chunky peanut butter,a very thin coat,with real hone spread over it in a very tiny amount.
since then I do not feel hungry at night andmy fasting blood sugar is perfect.

posted Apr 22nd, 2010 10:23 am


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