Kids and adults alike will gobble up this PB & J in cookie form. Use low-sugar strawberry spread (we like Smucker’s low-sugar jelly) to keep the same fruity taste without spiking your blood sugar. Also try all-natural peanut butter, which is naturally low in sugar and full of iron and immunity-boosting zinc.
For other great recipes, visit BlackDoctor.org’s Healthy Recipes Channel.
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 20
Ingredients
* 1/4 cup margarine, softened
* 1/4 cup no-sugar-added creamy peanut butter
* 1/2 cup “measures-like-sugar” calorie-free sweetener
* 1/4 cup sugar
* 2 large egg whites
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/8 teaspoon salt
* Cooking spray
* 3/4 cup low-sugar strawberry spread
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Preparation
Preheat oven to 350°.
Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well. Add egg whites and vanilla; beat well. Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, beating well.
Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 350° for 8 minutes or until lightly browned. Cool slightly on pans; remove, and let cool completely on wire racks.
Spread about 1 1/2 teaspoons strawberry spread on the bottom of each of 20 cookies; top with remaining cookies.
Nutrition
* CALORIES 97 (0.0% from fat)
* FAT 4.3g (sat 0.8g, mono 0.0g, poly 0.0g)
* PROTEIN 2.5g
* CARBOHYDRATE 13.3g
* FIBER 0.5g
* CHOLESTEROL 0.0mg
* IRON 0.0mg
* SODIUM 112mg
* CALCIUM 0.0mg
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