This irresistible diabetic-friendly peanut butter cookie recipe contains no flour. For Christmas or special occasions, imprint them with cookie cutters to fit the season instead of the star-shaped cutter.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees Fahrenheit. Grease cookie sheets or line with parchment paper and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped cookie cutter; dip in sugar. Press into the center of each cookie.

  • Bake about 9 minutes or until edges are set and bottoms are lightly browned.

Nutrition Facts

66.2 calories; protein 2g 4% DV; carbohydrates 7g 2% DV; exchange other carbs 0.5; dietary fiber 0.4g 2% DV; sugars 6.1g; fat 3.8g 6% DV; saturated fat 0.8g 4% DV; cholesterol 5.9mg 2% DV; vitamin a iu 8.8IU; vitamin cmg; folate 5.9mcg 2% DV; calcium 3.4mg; iron 0.2mg 1% DV; magnesium 11.4mg 4% DV; potassium 49.4mg 1% DV; sodium 35mg 1% DV.

Reviews (1)

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Rating: 5 stars
Super easy and delicious. I used the fresh ground peanut butter from grocery store deli section. New favorite! Read More