Prep 20 mins
Cook 9 mins
Posted by request. From www.splenda.com
- 59.14 ml margarine, softened
- 236.59 ml creamy style peanut butter
- 59.14 ml egg substitute
- 29.58 ml honey
- 2.46 ml vanilla extract
- 236.59 ml Splenda sugar substitute (or any powdered sugar substitute that is the equivalent of 1 cup of sugar)
- 354.88 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml salt
- Preheat oven to 350° F.
- In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
- Add egg substitute, honey and vanilla.
- Beat on high speed for approximately 1½ minutes.
- Add Splenda and beat on medium speed until well blended, approximately 30 seconds.
- In small bowl, combine flour, baking soda and salt.
- Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly).
- Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" 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.
The dough came out way to crumbly. It was hard to make the balls because it kept falling apart in my hands.It tasted dry and if you don't have anything to drink, don't eat the cookie.
Fairly easy to make. I was in a hurry so I just plonked little heaps on the pan and squished them! Maybe that's why they were rather crumbly. They taste really good and the whole family loves them.
I was out of honey, so I used some treacle. Also used low sodium peanut butter. Spread a little sugar-free blackcurrant jam on them - quite tasty.