Diabetic Peanut Butter Cookies
  1. 1/8 cup Sue BeeĀ® Honey
  2. 1/4 cup margarine
  3. 1 cup creamy style peanut butter
  4. 1/4 cup egg substitute
  5. 1/2 teaspoon vanilla extract
  6. 1 cup Splenda sugar substitute
  7. 1 1/2 cups all-purpose flour
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon salt
  1. Preheat oven to 350 F.
  2. In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.
  3. Add Sue Bee Honey, egg substitute and vanilla, beating on high speed; approximately 1 minute.
  4. Add Splenda, beating on medium speed until well blended; approximately 30 seconds.
  5. In small bowl, combine flour, baking soda and salt.
  6. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended; about 1 minute.
  7. Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart.
  8. Flatten each ball with a fork, pressing a crisscross pattern into each cookie.
  9. Bake 7-9 minutes or until light brown around the edges.
  10. Cool on wire rack.
Sue Bee Honey http://www.suebee.com/