Instructions: Preheat oven to 350. Spray a cookie sheet w/ cooking spray.

Mix the peanut butter, Splenda, and egg all together. Roll dough into walnut-sized balls and place 2 inches apart on the cookie sheet. (The original recipe says you get 20 half-dollar-sized cookies, but I usually get more like 12-14.)

Dip a fork in more Splenda and flatten the cookies crossways, like you do the usual peanut-butter cookie. Bake 9-10 minutes.

These are excellent. They dont last very long - they get real crumbly after about 24 hours - but we usually eat them all by then anyway!

Divide the number of cookies by the number of carbs in the peanut butter to get a count per cookie.

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