I was looking for a diabetic peanut butter cookies recipe and decided to try this one. Part of flour in this recipe is substituted with oatmeal to make them low(er) carb. Original recipe calls for liquid sweetener, but does not say which one, and that makes it hard to calculate the amount of sugar, i.e. sugar replacement, needed. I used a combination of fructose and stevia, but the cookies were not sweet enough.
These cookies are pretty soft, so, if you don’t like that, try using less baking powder.
- 2 cups all-purpose flour
- ⅔ cups oatmeal
- 1 tsp salt
- 2 tsp baking powder
- ⅔ cups peanut butter
- ⅓ cups sunflower oil
- 2 eggs
- 3 Tbsp skim milk
- sugar substitute equivalent to 5 Tbsp sugar
- Mix oatmeal, flour, salt and baking powder.
- Beat together peanut butter, oil and eggs. Add milk and sugar substitute and mix until incorporated. Add flour mixture and stir to combine.
- Roll into walnut size balls. Place a cookie sheet. Press down and press each one down with a fork.
- Bake for 10 minutes at 375 degrees.