Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350° f. 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 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. cool on wire rack.

Target recipe: both peanut butter and butter should be used at room temperature heat oven to 350 f, coat 2 large baking sheets with cooking spray. in medium size bowl, mix flour,baking soda, and salt. in a large bowl,beat peanut butter and butter until smooth for 2 minutes. add sugar; beat 2 minutes. beat in egg, milk and vanilla. on low, beat in flour mixture. for each cookie, roll about a tablespoon of dough into a ball. place balls on sheets, 2 inches apart. with fork, flatten each ball in crosshatch pattern into 2 inch round, if desired. bake 12 to 14 minutes.