The great thing about peanut butter cookies is that their main ingredient — peanut butter — is naturally low glycemic. Just make sure to buy natural peanut butter with no added sugar — you know, the kind you mix and store in the refrigerator. Other peanut butters contain more sugar and will increase the glycemic load of this recipe.
Low-Glycemic Peanut Butter Cookies
Preparation time: 15 minutes
Cooking time: 35 minutes
Yield: 36 servings
3/4 cup all-purpose flour
1-1/4 cups oat flour
1/2 teaspoon baking soda
1/2 cup trans-fat-free margarine
1/2 cup sugar
2 tablespoons brown sugar
3/4 cup chunky natural peanut butter, no sugar added
2 egg whites
1-1/2 teaspoons vanilla
Preheat the oven to 375 degrees F. In a small bowl, combine the all-purpose flour, oat flour, and baking soda; set aside.
In a separate bowl, use an electric mixer on low to medium speed to lightly beat the margarine until soft. Add the sugar, brown sugar, and peanut butter. Beat the mixture on low to medium speed until smooth, scraping the bowl’s edges as necessary. (Note that the nuts from the chunky peanut butter will make the mixture a little lumpy.)
Add the egg whites and vanilla, and mix well. Add the flour mixture, and beat everything together slowly.
For each cookie, drop 1 tablespoonful of cookie dough onto an ungreased cookie sheet lined with parchment paper. Lightly press down on each cookie with the back of a fork to leave fork lines.
Bake for 9 to 10 minutes, or until the edges turn golden brown.
Place the cookies on wax paper to cool, and bake 2 more batches to use the rest of your dough.
Per serving: Calories 93 (From Fat 48); Glycemic Load 4 (Low); Fat 5g (Saturated 1g); Cholesterol 0mg; Sodium 68mg; Carbohydrate 9g (Dietary Fiber 1g); Protein 2g.
