Ingredients
-
1/4 cup margarine, softened
-
1 cup creamy style peanut butter
-
1/4 cup egg substitute
-
2 tablespoons honey
-
1/2 teaspoon vanilla extract
-
1 cup Splenda sugar substitute (or any powdered sugar substitute that is the equivalent of 1 cup of sugar)
-
1 1/2 cups all-purpose flour
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
Instructions
- Preheat oven to 350° F.
- In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
- Add egg substitute, honey and vanilla.
- Beat on high speed for approximately 1½ minutes.
- Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
- In small bowl, combine flour, baking soda and salt.
- Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly).
- Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart.
- Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
- Bake 7-9 minutes or until light brown around the edges.
- Cool on wire rack.