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1/4 cup (60 mL) margarine, softened
1 cup (250 mL) creamy style peanut butter
1/4 cup (60 mL) egg substitute
2 tbsp (30 mL) honey
1/2 tsp (2 mL) vanilla
1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
Preheat oven to 350°F (180°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 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 tbsp 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
Nutrition InformationAmount per Serving
Serving Size: 1 cookie
Total Calories: 120
Calories from Fat: 70
Total Fat: 8 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 150 mg
Total Carbohydrates: 10 g
Fibre: 1 g
Sugars: 3 g
Protein: 4 g