 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | tablespoon | all-purpose flour | 1/8 | teaspoon | baking soda | 1/8 | teaspoon | baking powder | 1/4 | tablespoon | Margarine spread, fat-free, tub | 2/3 | teaspoon | Peanut butter, smooth style, without salt | 1/8 | teaspoon unpacked | brown sugar, light | 2/3 | tablespoon | sugar substitute (splenda) | 1/8 | small | egg, beaten |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 375 degrees. | | 2 | Grease cookie sheet lightly. | | 3 | Sift flour, baking soda, and baking powder. | | 4 | Work margarine and peanut butter with spoon until creamy. | | 5 | Gradually add brown sugar replacement to margarine and peanut butter. Continue working until light. | | 6 | Add granulated sugar replacement and egg; beat well. | | 7 | Mix in dry ingredients thoroughly. | | 8 | Drop by teaspoonfuls onto cookie sheet; flatten with tines of fork in a criss-cross pattern. | | 9 | Bake until done, 8-10 minutes. |
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