Peanut butter and jam sandwich biscuits

Believe it or not these biscuits are diabetic friendly and yummy as well
1/4 cup unsalted butter softened
1/4 cup light peanut butter, smooth
1/2 cup calorie-free sweetener
1/4 cup low GI sugar
2 large egg whites
1 tspn vanilla extract
1 3/4 cups all-purpose flour
1 tspn baking soda
1/8 tspn salt
Cooking spray
3/4 cup low-sugar strawberry jam
Beat butter and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well. Add egg whites and vanilla; beat well. Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, beating well.Shape dough into 40 (1-inch) balls. Place balls 2 inches apart on baking sheets coated with cooking spray. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 180°c for 8 minutes or until lightly browned. Cool slightly on pans; remove, and let cool completely on wire racks.Spread about 1 1/2 teaspoons strawberry jam on the bottom of each of 20 cookies; top with remaining cookies

Calories in 1 bis: 97  l   Fat in 1 bis: 4.3g  Protein in 1 bis: 2.5g  l  Sodium in 1 bis: 112mg


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