Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. combine brown sugar, soynut butter, shortening, soy milk and vanilla in a large bowl; beat at medium speed with an electric mixer until well blended. add egg to sugar mixture; beat just until blended. combine flour, soy flour, baking soda and salt. add to sugar mixture at low speed; mix just until blended. drop dough by teaspoonfuls 2 inches apart onto ungreased baking sheets. flatten slightly by pressing 4 soynuts into each cookie center in a pinwheel design. bake cookies for 7 to 9 minutes or until set and just beginning to brown; do not over brown. cool 1 minute on baking sheet. remove cookies to wire rack to cool completely.

Target 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.