Peanut Butter Cookie

By Darron

  • 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

  1. Preheat oven to 350 degrees.

  2. Beat margarine and peanut butter in a large bowl until creamy (about 1 minute).

  3. Add egg substitute, honey and vanilla. Beat on high speed until well blended (about 1 & 1/2 minutes)

  4. Add Splenda and beat on medium speed until well blended (about 30 seconds)

  5. In a small bowl, combine flour, baking soda, and salt.

  6. 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.

  7. Roll level teaspoons of dough into balls and drop on a lined sheep pan about 2 inches apart.

  8. Flatten each ball with a fork, pressing a criss cross pattern into each cookie.

  9. Bake for 7 to 9 minutes (or until cookies are light brown around the edges)

  10. Cool on wire rack.

Nutritional Facts

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

desserts peanut butter dessert low carb dairy free

6 replies

Hinboyz3 2009-10-15 21:20:56 -0500 Report

I was looking for a good thing to have as a treat for myself. I just printed your recipe and Im going to try it out tomorrow, thanks for the treat!!

Nana Jones
Nana Jones 2009-10-08 15:14:40 -0500 Report

I love peanut butter so I am sure this cookie would be absolutely delicious. Can't wait to make them!!