Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f coat 3 baking sheets with cooking spray. combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. stir the dry ingredients into the brown-sugar mixture just until combined. roll the dough between your palms into 1-inch balls. place 2 inches apart on the prepared baking sheets. flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. sprinkle with peanuts, pressing them lightly into the dough with your fingers. bake the cookies, one sheet at a time, until golden, 8 to 10 minutes. transfer to a wire rack to cool.

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.