Ingredients:
1 cup peanut butter ( your choice, smooth or crunchy)
1 cup Splenda granular ( sugar substitute)
1 eggs
1 teaspoon vanilla extract
1/3 Splenda granular, for rolling
Directions:
Preheat the oven to 350 degrees F.
Cover a large baking sheet with parchment paper.
In a mixing bowl, combine the peanut butter, Splenda, the egg, and vanilla, and stir well with a spoon — it will be sticky.
Roll the dough into balls the size of walnuts (I use a melon baller).
Drop ball into additional Splenda and roll to cover with sugar.
Place the balls on the prepared baking sheet.
With a fork press a crisscross design on each cookie.
Bake for 12 minutes.
Cool slightly before removing from pan.
Servings: Serve
Time preparation: 15 min.
Time total: 27 min.