1/4 Cup Margarine, softened
1 Cup Creamy Peanut Butter
1/4 Cup Egg Substitute
2 Tablespoons Honey
1/2 teaspoon Vanilla Extract
1 Cup Splenda
1 & 1/2 Cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
Preheat oven to 350 degrees.
Beat margarine and peanut butter in a large bowl until creamy (about 1 minute).
Add egg substitute, honey and vanilla. Beat on high speed until well blended (about 1 & 1/2 minutes)
Add Splenda and beat on medium speed until well blended (about 30 seconds)
In a small bowl, combine flour, baking soda, and salt.
Add flour mixture to peanut butter mixture slowly and beat on low speed until well blended ( about 1 & 1/2 minutes). Mixture may be crumbly.
Roll level teaspoons of dough into balls and drop on a lined sheep pan about 2 inches apart.
Flatten each ball with a fork, pressing a criss cross pattern into each cookie.
Bake for 7 to 9 minutes (or until cookies are light brown around the edges)
Cool on wire rack.
- 116 Calories
- 7.5g Fat
- 1.5g Saturated Fat
- 151mg Sodium
- 88mg Potassium
- 9.6g Carbohydrates ( 2.5g Sugar)
- 0.9g Fiber
- 3.8g Protein