Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cream peanut butter and margarine, add sugars and mix well. add eggs and mix until creamy. add remaining ingredients. chill for one hour-i usually skip this step and chill between batches. drop by teaspoonful onto cookie sheets- do not flatten. bake at 325°f for 15 minutes. cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick i learned from my mil- this is also optional. immediately after the cookies are completely cooled i always transfer them to an airtight container. these cookies have always stayed soft and moist if they are stored in an airtight container.

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.