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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350° 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. | 4. Beat on high speed for approximately 1½ minutes. | 5. Add Splenda and beat on medium speed until well blended, approximately 30 seconds. | 6. In small bowl, combine flour, baking soda and salt. | 7. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly). | 8. Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart. | 9. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. | 10. Bake 7-9 minutes or until light brown around the edges. | 11. Cool on wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	1/4	cup	softened	405.51599999999996	0.5076	0.5076	45.402
peanut butter	1	cup		1519.62	55.6506	62.0748	128.8452
egg substitute	1/4	cup		-	-	-	-
honey	2	tablespoons		-	-	-	-
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
splenda sugar substitute	1	cup		-	-	-	-
purpose flour	1 1/2	1/2		-	-	-	-
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.