Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup no-sugar-added peanut butter
1/2 cup unsalted butter
1 large eggs
1/2 cup pureed bananas ( about 1 ripe medium banana, mashed)
1/2 cup diabetic brown Sugar Twin
1/4 cup diabetic Sugar Twin
2 teaspoons vanilla
Directions:
Preheat oven to 350 F (180 C).
Sift together the first five dry ingredients.
In a large mixer bowl, cream together the peanut butter and unsalted butter until fluffy. At low speed, mix in the egg, pureed banana, SugarTwin(R) Granulated Brown, SugarTwin(R) Granulated White, and vanilla.
With the mixer at low speed, slowly add the sifted dry ingredients until fully mixed.
Shape dough into one-inch balls. Place on ungreased cookie sheet 1″ (2.5cm) apart. Flatten cookies with the palm of your hand.
If desired, make a fruit topping by mixing preserves with SugarTwin(R) Granulated White. With your thumb, make an indent in the middle of each cookie and fill with 1/4 tsp (1.25mL) of the fruit topping.
Bake for 12 – 14 minutes or until bottoms are golden brown. Remove cookies from cookie sheets to wire rack, and cool completely.
Servings: Serve
Time preparation: 20 min.
Time total: 34 min.