Peanut Butter Cookies
Makes: 2 dozen cookies
1/4 cup Margarine, softened
1 cup Creamy Style Peanut Butter
1/4 Cup Egg Substitute
2 Tbsp. Honey
1/2 tsp. Vanilla
1 cup Splenda Granular sugar substitute
1 1/2 Cups All-purpose Flour
1/2 tsp. Baking Soda
1/2 tsp. 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
1 1/2 minutes. Add Splenda Granular and beat on medium speed until well
blended, approx. 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 1 1/2 minutes. Mixture may be
crumbly. Roll level tablespoons of dough into balls and drop onto a
lightly oiled or parchment lined sheet pan, about 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.
Nutritional Information per serving: Total Calories 120; Calories
from Fat 65; Total Fat 7 g; Saturated Fat 1.5 g; Cholesterol 0 mg;
Sodium 150 mg; Total Carbohydrate 11 g; Dietary Fiber 0 g; Sugars 2 g;
Protein 4 g; Exchanges per serving: 1 starch, 1 fat
This recipe, when compared to a traditional peanut butter cookie
represents a 45% reduction in calories, a 20% reduction in fat, 100%
reduction in cholesterol and a 70% reduction in total carbohydrates.
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