Preheat oven to 350ºF. 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 (or sugar) 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 1 1/2 minutes. Mixture may be crumbly. Roll level tablespoon 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.
Per Serving (Using Splenda):