Peanut butter cookies

Ingredients

• 1 ½ cups (375 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2.5 mL) salt
• 2/3 cup (160 mL) lightly packed brown sugar
• 1/2 cup (125 mL) butter, softened
• 2 eggs
• 1 cup (250 mL) smooth or crunchy peanut butter
• 1 tsp (5 mL) vanilla

Instructions

1. Preheat oven to 350°F (180°C).
2. Combine flour, baking powder, baking soda and salt in a medium bowl.
3. Cream together brown sugar and butter in a large bowl until light and fluffy. Beat in eggs, one at a time. Beat in peanut butter and vanilla. Stir in flour mixture until blended.
4. For each cookie, roll about 2 tsp (10 mL) dough into a ball; repeat until all dough is used. Place dough balls about 2-inches (5 cm) apart on parchment lined baking sheets. Flatten with a wet fork, creating a crisscross pattern.
5. Bake one cookie sheet at a time for 8-10 minutes or until very light golden brown. Transfer to wire racks and let cook completely. Makes 48 cookies (about 4 dozen).

Tips:

• Substitute: Almond butter and sunflower butter can be used instead of peanut butter.

Notes

Recipe adapted from Canada’s 250 Essential Diabetes Recipes, Canadian Diabetes Association, Edited by Sharon Zeiler, BSC, MBA, RD, Robert Rose, 2011