Ingredients Jump to Instructions ↓

  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 extract

  6. 1 cup SPLENDA No Calorie Sweetener, Granulated

  7. 1 1/2 cups all-purpose flour

  8. 1/2 teaspoon baking soda

  9. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute. Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes. Add SPLENDA Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds. 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. 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 to 9 minutes or until light brown around the edges. Cool on wire rack.


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