Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Low-calorie margarine

  2. 1/4 cup 59ml Creamy peanut butter

  3. 2 tablespoons 30ml Brown sugar substitute

  4. 1 Egg substitute equivalent

  5. 1/4 cup 59ml Water

  6. 1 teaspoon 5ml Vanilla

  7. 1 1/2 cups 93g / 3 1/3oz Flour

  8. 1 teaspoon 5ml Baking soda

  9. 1/2 teaspoon 2 1/2ml Baking powder

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a food processor or by hand, cream together the margarine, peanut butter, and sugar substitute. Add the egg, water, and vanilla and continue to mix until well blended. Combine the flour, baking soda, and baking powder in a sifter; sift dry ingredients into creamed mixture and mix until completely blended. Refrigerate overnight. Lightly spray cookie sheets with nonstick cooking spray. Drop teaspoonfuls onto cookies sheets and press with the tines of a fork to flatten each cookie. (Use cookie cutters to create decorative cookies if you prefer.) Bake the cookies at 375 degrees for 12 to 15 minutes, remove from the oven, and let them cool on racks. This recipe yields 14 servings. Serving size: 3 cookies. Exchanges Per Serving: 1 Starch, 1/2 Fat. Nutrition Facts: Calories 100; Calories from Fat 36; Total Fat 4g; Saturated Fat 1g; Cholesterol 0mg; Sodium 123mg; Carbohydrate 13g; Dietary Fiber 1g; Sugars 3g; Protein 3g.


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