Makes 20 cookies Calories 130 Prep Time 10 minutes Total Time 25 minutes Made with Splenda® Original Sweetener
Ingredients
1 cup creamy no sugar added peanut butter
¼ cup vegetable oil spread, softened
¼ cup egg substitute
2 tablespoons water
½ teaspoon vanilla extract
1 cup Splenda® Granulated Sweetener
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
130
Total Fat
9g
Saturated Fat
2g
Cholesterol
0mg
Sodium
170mg
Total Carbs
11g
Dietary Fiber
1g
Sugars
1g
Added Sugars
0g
Protein
4g
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment.
In a bowl using an electric mixer, beat peanut butter and vegetable oil spread until creamy.
Add egg substitute, water, and vanilla extract; beat on high speed for 2 minutes. Add Splenda Sweetener and mix until well blended.
Add flour, baking soda, and salt; mix on low speed until well blended. Mixture may be crumbly.
Scoop tablespoons of dough and shape into balls. Place on prepared pan about 2” apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
Bake for 7–9 minutes or until light brown around the edges. Cool slightly, then transfer to a wire rack to cool completely.
