Peanut Butter and Banana Cookies |
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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 6 |
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This diabetic recipe is from Sugar Twin Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon cream of tartar |
1/8 teaspoon salt |
1/2 cup no-sugar-added peanut butter |
1/2 cup unsalted butter |
1 large egg |
1/2 cup pureed banana (about 1 ripe medium banana, mashed) |
1/2 cup diabetic brown sugar twin |
1/4 cup diabetic sugar twin |
2 teaspoons vanilla |
Directions:
1. Preheat oven to 350°F (180°C).
2. Sift together the first five dry ingredients.
3. In a large mixer bowl, cream together the peanut butter and unsalted butter until fluffy. At low speed, mix in the egg, pureed banana, SugarTwin® Granulated Brown, SugarTwin® Granulated White, and vanilla.
4. With the mixer at low speed, slowly add the sifted dry ingredients until fully mixed.
5. Shape dough into one-inch balls. Place on ungreased cookie sheet 1” (2.5cm) apart. Flatten cookies with the palm of your hand.
6. If desired, make a fruit topping by mixing preserves with SugarTwin® Granulated White. With your thumb, make an indent in the middle of each cookie and fill with 1/4 tsp (1.25mL) of the fruit topping.
7. Bake for 12 – 14 minutes or until bottoms are golden brown. Remove cookies from cookie sheets to wire rack, and cool completely.
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