Peanut Butter Cookies

These cookies are great for the lunch box or a quick after school snack. To keep cookies soft and fresh, store in an airtight container with a piece of bread or apple.

  • Preparation Time: 25 minutes
  • Baking Time: 2 minutes
  • Serving Size: 2 cookies
  • Serves: 24
 
Ingredients

      ¼ cup margarine, softened
     1 cup creamy style peanut butter
     ¼ cup egg substitute
     2 tbsp. honey
     ½ tsp. vanilla
     1 cup SPLENDA® Granular
      1 ½ cups all-purpose flour
     ½ tsp. baking soda
     ½ tsp. Salt

Directions
  1. Preheat oven to 350o 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 1½ minutes.
  4. Add SPLENDA 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 1½ minutes. Mixture may be crumbly.
  6. 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.

 

Nutrients Per Serving
Serving Size

0.9 oz (25g)
(2 cookies)
Calories

140
Carbohydrates

9g
Protein

3g
Dietary Fiber

1g
Total Fat
Saturated Fat

10.5g
2.0g
Cholesterol

0mg
Sodium

110mg

Exchange
Starch

0.5
Fat

2
















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