Unfortunately I can’t take credit for this recipe, it’s been floating around the low-carbosphere for years. Let me know how they turn out for you!
1 Cup Sugar Free Peanut Butter
1 Cup Splenda
In a large mixing bowl, mix all ingredients together. Roll dough into balls and place on cookie sheet.
Dip a fork in Splenda and press into top of each cookie in a criss-cross pattern to flatten them. Bake for 8-10 minutes at 350.