Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

With this FREE eCookbook filled with recipes for desserts, diabetic salads, diabetic appetizers, and more, you're all ready to enjoy some good eats with even better company!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

PB & J Cookies

Share This Recipe

MAKES: 20

COOK TIME: 10 Min

We've taken the classic combination of peanut butter and jelly and created a cookie! But not to worry, our PB & J Cookies still conform to a diabetic lifestyle, so throw these together without any worries!

What You'll Need

1/4 cup no-sugar-added creamy peanut butter
1/4 cup margarine, softened
1/2 cup granulated Splenda
1/4 cup sugar
2 large egg whites
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar-free strawberry preserves

What to Do

Preheat oven to 350 degrees. Coat baking sheets with cooking spray.
In a large bowl, beat margarine and peanut butter with an electric mixer at medium speed until creamy. Slowly add Splenda and sugar, beating well. Add egg whites and vanilla; beat well.
In a medium bowl, combine flour, baking soda, and salt. Gradually add to peanut butter mixture, beating well. Roll dough into 40 (1-inch) balls. Place 2 inches apart on prepared baking sheets. Flatten into 1-inch circles.
Bake 8 minutes or until lightly browned. Cool for 2 minutes on pans, then remove to wire racks to cool completely.
Spread about 1-1/2 teaspoons of strawberry preserves on bottom of half the cookies; top with remaining cookies.