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  • 1/4 C softened margarine

  • 1 c creamy style peanut butter

  • 1/4 egg substitute

  • 2 tbs no sugar added honey

  • 1/2 tsp vanilla extract

  • 1 C Splenda

  • 1 1/2 C flour

  • 1/2 tsp baking soda

  • 1/2 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 inegg 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. And done!

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