1. 1/4 cup margarine, softened
2. 1 cup creamy style peanut butter
3. 1/4 cup egg substitute
4. 2 tablespoons honey
5. 1/2 teaspoon vanilla
6. 1 cup SPLENDA(R) No Calorie Sweetener, Granulated
7. 1 1/2 cups all-purpose flour
8. 1/2 teaspoon baking soda
9. 1/2 teaspoon salt

Nutrition Info

Per Serving

• Calories: 116 kcal
• Carbohydrates: 9 g
• Dietary Fiber: 0 g
• Fat: 7 g
• Protein: 3 g
• Sugars: 2 g

2. Cooking Directions

1. Preheat oven to 350 degrees F.
2. Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
3. Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.
4. Add SPLENDA(R) Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
5. Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.
6. Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches 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.

Yield: 24 servings

3. Still Hungry?

Made with Splenda(R) and a touch of honey, these peanut butter cookies are packed with flavor, but not with sugar.

Notes:

Exchanges per serving: 1 starch, 1 fat