Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f lightly grease a cookie sheet. combine flour, salt and baking powder in a large mixing bowl. set aside. in a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft. stir in brown sugar and soy milk, adding enough soy milk to have a pretty milky consistency. pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients. mix until slightly moist. add rolled oats. continue mixing until well combined, you may have to add more soy milk as this batter will be thick. drop by spoonfuls onto cookie sheet. bake about 10 minutes.

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.