1/2 cup firmly packed Splenda brown sugar blend for baking
1/2 cup Splenda granulated white sugar substitute
1 tsp vanilla extract
2 Tbsp dark molasses
1/2 cup liquid egg substitute (like Egg Beaters)
Additional white granulated sugar
2 Tbsp unsweetened baking cocoa (optional)
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Let's Make It
Preheat oven to 350 degrees F. In small bowl combine flours, baking powder, baking soda, cinnamon, and salt. Whisk thoroughly to blend well. Set aside. With electric mixer, in large bowl, beat together butter and peanut butter until smooth. Add sugar and Splenda and beat until fluffy. Add vanilla, molasses, and egg substitute and beat with mixer until well blended. Add flour mixture and mix with spatula or wooden spoon until well blended. Put soft dough in refrigerator to chill for about 10 minutes.
Meantime, in a shallow bowl or plate, combine cocoa powder with granulated sugar; this is what you will be rolling the cookies in before baking. Shape cookie dough into 1-inch balls. Roll each cookie ball in cocoa-sugar mix to coat.
Arrange balls on ungreased airbake cookie sheet, 2 inches apart. Gently flatten each cookie by pressing in a criss-cross pattern with a fork dipped in sugar-cocoa mix.
Bake cookies about 10 to 12 minutes or until light golden. Cool cookies on baking pan for a few minutes before transferring to a wire rack to cool completely. Refrigerate dough in between cooking batches to keep it easy to handle. Store cookies in tightly sealed container.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.