Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375° . cream together margarine, sugars, peanut butter, and eggs. add vanilla. sift together dry ingredients in a separate bowl. add dry ingredients slowly to wet mixture. dough should be somewhat firm, and you should be able to easily pick it up without it sticking to your hands. if not, add a little more flour. if dough is too stiff, add a little milk. roll into tablespoon-sized balls. you can roll them in sugar as well (the 1/4 cup set aside). place on an ungreased baking sheet 1.5 inches apart (if it is notorious for sticking, i would grease it though). using a fork, flatten the balls. place sheets in oven for 10-12 minutes or until darker brown around the edges.

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.