1/4 cup margarine, softened
1 cup creamy style peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup Splenda sugar substitute (or any powdered sugar substitute that is the equivalent of 1 cup of sugar)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Total Time: 29 mins
1 Preheat oven to 350° F. 2 In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute. 3 Add egg substitute, honey and vanilla. 4 Beat on high speed for approximately 1½ minutes. 5 Add Splenda and beat on medium speed until well blended, approximately 30 seconds. 6 In small bowl, combine flour, baking soda and salt. 7 Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly). 8 Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart. 9 Flatten each ball with a fork, pressing a crisscross pattern into each cookie. 10 Bake 7-9 minutes or until light brown around the edges. 11 Cool on wire rack.
No comments:
Post a Comment