1 cup peanut butter
1 1/4 cup Splenda
1 Egg
1/2 tsp vanilla

Mix together peanut butter, egg, vanilla, and one cup of Splenda. Add a little more to make dough not stick to bowl. Roll into balls and flatten on baking sheet with a fork dipped in any remaining Splenda in criss-cross pattern.

Bake at 350°F for 9 to 11 minutes until egdes are golden. Make any size you want. I usually can get 24 two bite cookies or a dozen larger ones from each batch.

Submitted by: NLaMond