Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, cream margarine, peanut butter and sugars. add in egg and vanilla; stir to combine. stir in zucchini. add dry ingredients; stir to combine. stir in nuts and chocolate chips. cover and chill dough for at least 2 hours. drop by teaspoonful onto greased cookie sheet. bake in a 375â° oven for 12-15 minutes. cool on wire rack.

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.