Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.
Add SPLENDA® Granulated and beat on medium speed until well blended, approximately 30 seconds.
Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.
Roll level tbsp of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches 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.
Amount per serving (1 cookie): Total Calories: 120, Calories from Fat: 70, Total Fat: 8 g, Saturated Fat: 1.5 g, Cholesterol: 0 mg, Sodium: 150 mg, Total Carbohydrates: 10 g, Fibre: 1 g, Sugars: 3 g, Protein: 4 g