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This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One cookie equals 86 calories, 5 g fat (1 g saturated fat), 9 mg cholesterol, 81 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Chocolate Peanut Butter Cookies in Light & Tasty February/March 2005, p9
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Reviewed on Apr. 15, 2011 by faye_100
it has a mild peanut butter taste which for me is great! an low carb, although you would never know . I have made these a few times an my hubby really likes them thanks for sharing
Reviewed on Nov. 26, 2010 by Katiemomof3
Very easy to make and were delish!
Reviewed on Sep. 14, 2010 by Hannahb
These turned out great! I gave them 4 stars instead of 5 because they don't hold together as well as other, more fatty :) cookies, but no big deal. Great taste without being so full of fat and calories.
Reviewed on Jul. 04, 2010 by AngryGood
Karen-Try using Smart Balance. Although their brand of peanut butter is all natural, it has the same texture and taste (though better in my opinion) of regular peanut butter. I found that their chunky peanut butter worked well in this recipe. I might try using soynut butter or almond butter next time, too.
Karen-
Try using Smart Balance. Although their brand of peanut butter is all natural, it has the same texture and taste (though better in my opinion) of regular peanut butter. I found that their chunky peanut butter worked well in this recipe. I might try using soynut butter or almond butter next time, too.
Reviewed on Jan. 08, 2009 by karen cooke
How do I know which type of peanut butter to use for recipes? Do I use natural just peanuts or the type with added sugars etc. in them?
Reviewed on Dec. 21, 2008 by lssrls@yahoo.com
These are very good!!!
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