Let's get our priorities straight.. dessert must always come first! I'm the sort of girl who could eat dessert with every meal. One of my biggest frustrations as a new diabetic has been finding substitutes sweet treats. Here's one of the first recipes I discovered online for a quick-n-easy, low-carb & sugar free cookie!
Ingredients:
Ingredients:
- 2 cups smooth natural peanut butter (I like Smucker's Natural Creamy Peanut Butter.. only 6 carbs for every 2 tablespoons!)
- 2 cups no-calorie sugar substitute (I prefer Splenda or Apriva... I'll explain why in another post!)
- 2 large eggs
- 3/4 cup of oats
- 1 tsp. vanilla
Directions:Preheat your oven to 350 degrees, and lightly grease a baking sheet. Thoroughly mix together all ingredients. Drop by spoonfuls onto pan. Bake until center appears dry, about 8-9 minutes. Makes about 3 dozen small cookies.
Total carbs in recipe: 137
Carbs Per cookie (based on yield of 36): 3.8
**Note: These freeze really well! Make them in advance and store in freezer to stay fresh.
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And there you have it! So easy, and so delicious. My family couldn't even tell that I'd used artificial sweetener. Enjoy! |
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