Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325°f. then dump ingredients into a mixing bowl and stir. you will really need to work at getting the ingredients mixed well. i do a downward smashing motion with my spoon as i stir. you could even put your hands into the dough and kneed a little. drop 1 tablespoon size mounds onto a greased cookie sheet, about 1 ½ inches apart. smash them down with a fork. then sprinkle with course sugar if you like. bake for 10 - 15 minutes. after they are baked let them cool for 15 minutes before you dig into they will be soft out of the oven and crisp up as they cool. this recipe originates from my vegan cookbook. http://www.myvegancookbook.com/blog/.

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.