Preheat oven to 350 degrees F. Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside. Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well. Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired. Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving (per cookie): Calories: 77, Carbs: 9 g, Cholesterol: 0 mg, Fat: 4 g, Saturated Fat: 0.7 g, Fiber: 0.9 g, Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg
Diabetic Exchanges: 1/2 Carb, 1 Fat
What is oat flour and can you use regular flour? (02/24/2007)
By Judy W
Editor's Note Oat Flour is available in most grocery stores, with other alternative flours. There are several other Peanut Butter Cookie recipes that do not call for a specialty flour in the archives
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