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. Source: Diabetic Living Magazine

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 calories; 3.8 g total fat; 0.8 g saturated fat; 6 mg cholesterol; 35 mg sodium. 49 mg potassium; 7 g carbohydrates; 0.4 g fiber; 6 g sugar; 2 g protein; 9 IU vitamin a iu; 6 mcg folate; 3 mg calcium; 11 mg magnesium;

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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