2 cups Splenda (sucralose)

1 teaspoon vanilla

1 egg

1 teaspoon cinnamon

½ teaspoon nutmeg

 

Preheat oven to 350 degrees F and oil at least two baking sheets. In a bowl, gently stir Splenda, cinnamon and nutmeg together and set aside. Measure 2 cups of crunchy or creamy peanut butter and add to Splenda mixture. Coat peanut butter with Splenda and blend until fully combined. Add vanilla and beaten egg. Mix all ingredients together. Using your hands make a balls of the cookie dough ½ inch in diameter and place on baking sheets with at least two inches of space between them. Take a fork and press down to 1/3 of an inch thick. Take fork and press on cookie again at 90 degree angle to form crosshatch patter on top of cookie. Bake cookies for 8 to 10 minutes or until fully cooked. Remove cookies with spatula from baking sheet and place on cooling racks. When cooled, serve.