Peanut Butter Cookies - MSNewsNow.com - Jackson, MS

Jackson Heart Clinic

Peanut Butter Cookies

  • 1/4 cup margarine, softened
  • 1 cup creamy style peanut butter
  • 1/4 cup egg substitute (or whites of 2 large eggs)
  • 2 tbsp honey
  • 1 tsp. vanilla
  • 1/2 cup Splenda Granular (or sugar)
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt  

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.

Yield:

  • 2 dozen cookies

Serving Size:

  • 1 cookie

Per Serving (Using Splenda):

  • calories 120
  • fat 7g
  • sat fat 1.5g
  • cholesterol 0mg
  • carbohydrates 11g
  • protein 4g
  • fiber 0g
  • sodium 150mg

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