Peanut Butter Cookies with Splenda

Peanut Butter Cookies

1/4 cup margarine, softened 1 cup creamy style peanut butter 1/4 cup egg substitute 2 tablespoon honey 1/2 teaspoon vanilla extract 1 cup SPLENDA® Granular 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt

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. Beat on high speed for approximately 1 1/2 minutes.

4.      Add SPLENDA® Granular and beat on medium speed until well blended, approximately 30 seconds.

5.      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 1 1/2 minutes. Mixture may be crumbly.

6.      Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2-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.

Makes 2 dozen (2 cookies per serving).

Nutrients Per Serving: Serving Size 0.9 ounces (25 g) (2 cookies) Calories 140, Carbohydrates 9 g, Protein 3 g, Dietary Fiber 1 g, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 110

Yup and here is a low calorie  & low carb version ...1 cup peanut butter 3/4 cup splenda  1  real egg beaten  ,1 t vanilla  ,  can add a pinch of baking powder if desired but no necessary.... roll in balls  place on sprayed baking sheets   flattten slighty with fork bake  350 dgrees about 8 min watch careful they burn easily  This recipes contains no flour, salt, honey or sweetner and tastes great

I make those flourless ones that I first saw on here (but have since seen on that cooking show with Paula Dean)! 1 cup peanut butter 1 cup Splenda 1 egg 1 tbsp vanilla Mix it all together & bake at 350 to desired texture.  (Don't overbake or they crumble apart.  I usually only bake mine for about 6 - 10 minutes, but I think the recipe calls for 10 or 12 minutes.)   They are super-good and gluten-free!