Step 1

Preheat oven to 350°F. Line a baking sheet with parchment.

Step 2

In a bowl using an electric mixer, beat peanut butter and vegetable oil spread until creamy.

Step 3

Add egg substitute, water, and vanilla extract; beat on high speed for 2 minutes. Add Splenda Sweetener and mix until well blended.

Step 4

Add flour, baking soda, and salt; mix on low speed until well blended. Mixture may be crumbly.

Step 5

Scoop tablespoons of dough and shape into balls. Place on prepared pan about 2” apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie.

Step 6

Bake for 7–9 minutes or until light brown around the edges. Cool slightly, then transfer to a wire rack to cool completely.