Diabetic nutter butters

I’ve been a bit stressed lately. Work has been.. 😔! Family issues reared it’s ugly head. Friends have disappointed and, ag, life just has been so damned extra lately! 

So I bake. I bake because it takes my mind off the minutiae of life and forces me to focus on following the recipe. I bake because if I follow the recipe, everything will turn out fine.

If only life and people came with a recipe! 

This recipe is really very sweet and I adjusted it for the diabetics in my life. It really wouldn’t be fair to leave them out of anything so delicious, would it? I include the original recipe and the modified diabetic version in bold.

You’ll need: 

1 1/2 cups flour / 1 cup flour 1/2 cup ground flaxseed

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup firmly packed light brown sugar/ 1 tablespoon liquid glucose

1 large egg

1/2 teaspoon vanilla extract

1 cup chunky or smooth peanut butter / 1 cup diabetic peanut butter

Additional sugar for coating cookies / leave this out, it really doesn’t affect the taste

FILLING

4 tablespoons butter, room temperature

1/2 cup chunky or smooth peanut butter

1 1/2 cups powdered sugar/ 2 tablespoons liquid glucose

2 tablespoons milk/ low fat or skimmed milk

1/4 teaspoon vanilla

DIRECTIONS:
Preheat oven to 175 degrees Celsius.

In a small bowl, mix together flour, baking soda, and salt; set aside.

In a large mixing bowl, cream together butter and brown sugar/ liquid glucose. Add the egg and vanilla and beat until well combined. Add the peanut butter and mix to combine. Add the dry ingredients and mix until just blended.

Form dough into balls. Shape into a log. Roll log in sugar/ or skip this step for the diabetic version. Place logs on baking tray leaving enough space between cookies. Using the tines of a fork, make a criss-cross pattern in the dough. Pinch the middle of the cookie to make a peanut shape.

Bake 10-12 minutes, until lightly browned on the edges and still soft in center. Allow cookies to cool  completely before using the filling.

FILLING

In a large mixing bowl, butter on medium speed until fluffy. Beat in peanut butter, 1 cup powdered sugar/ liquid glucose, the milk and vanilla. Gradually beat in remaining powdered sugar until smooth.

That’s it! I get G to “glue” the two halves of the cookies together, and she gets to lick the bowls and spoons! 

Makes 14-15 cookies.

These didn’t last two days and I’ve had to promise to make some more soon. Let me know if you tried it and how they turned out.

Until next I blog, 

K.

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