up plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies
Preheat oven to 350 * Fahrenheit.
In a medium bowl, combine oats, baking soda and flaxseed meal.
Using an electric mixer cream together peanut butter, butter, sugar, honey and banana . Beat in eggs and vanilla then add the oat mixture until thoroughly mixed. Stir in nuts, chips and seeds.
Drop by tablespoons 2 inches apart on an untreated cookie sheet. Bake 12-14 minutes, until golden brow, and hen cool on pan.
n the preheated oven until cookie base is partly cooked, 8
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
Beat together butter, egg, vanilla, and enough flour so dough is no longer sticky.
Work in nuts.
Chill until firm enough to shape and roll into balls.
Place on ungreased cookie sheet.
Dip thumb in flour.
Press firmly in middle of each cookie.
Bake 15 mins or til golden brown on the bottom (350F).
Remove from oven.
Sprinkle with artificial sweetener.
Allow to cool.
Fill hollows with jam or jelly.
keep refrigerated.
o 325 degrees. Line 2 cookie sheets with parchment paper and
often the margarine.
Blend cookie crumbs, pecans, and margarine in
Mix butter and liquid fructose thoroughly.
Sift together flour and salt and add to mixture.
Combine well.
Roll into 1 1/2-inch balls and place on ungreased cookie sheet.
Bake at 375\u00b0 for 6 minutes.
Remove from oven; quickly press thumb gently on top of each cookie and spoon sugar-free fruit spread into impression.
Bake for 8 minutes longer.
Cool in refrigerator until jelly sets up.
Mix flour with baking powder.
Cream egg, butter and gelatin, beating well.
Add vanilla.
Gradually add flour mixture, blending well.
Roll out cookie dough; cut into shapes or put through a cookie press.
Bake on ungreased cookie sheet at 400\u00b0 for 8 minutes, or until edges are brown.
Makes about 5 dozen cookies.
r overnight.
Line two cookie sheets with parchment paper. Flour
br>Sodium 120 milligrams.
Diabetic exchange = 1/2 carbohydrate, 1
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
ven to 350 degrees. LIne cookie sheets with parchment paper.
rain on wire rack on cookie sheet. Draining on paper will
Combine first 5 ingredients.
Bring to boil and cook for 90 seconds.
Remove from heat.
Stir in 1/2 cup peanut butter; dissolve.
Add 3 cups quick cooking oats.
Add 1 tsp vanilla. Mix well.
Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
NOTE: Some recipes omit the cocoa.
an is perfect for this recipes, so use that if you
In a large mixing bowl, beat sugar and margarine.
Add jello, egg and extract.
Beat well.
Add coconut, flour, baking soda and salt.
Beat until mixed.
Chill for easy handling.
Shape into balls.
Place on greased cookie sheet.
Flatten balls with glass coated with flour on bottom.
Bake at 375\u00b0 for 8 to 10 minutes.
In a large bowl, combine peanut butter, Rice Krispies and Splenda until well mixed.
Pour coconut into a small bowl.
Drop peanut butter mixture into the coconut by the teaspoonfuls to coat.
Place on a waxed paper lined cookie sheet and chill minimum 1 hour.
Store in air tight container for up to 3 weeks in fridge.
an with parchment paper. Combine cookie crumbs with the vegan butter