5-Ingredient Peanut Butter Cookies

¾ cup granular sugar substitute (i.e. Splenda)
1 large egg
1 teaspoon vanilla
1 cup creamy trans-fat-free peanut butter
1 teaspoon baking soda

Preheat oven to 350 degrees. Mix sugar substitute, egg and vanilla with an electric mixer until well-blended, about three minutes. Add peanut butter and baking soda and continue mixing until dough binds together. Form dough into 24 balls (about 2 teaspoons each) and place on baking sheet. Gently press down on the center of each cookie to slightly flatten them. Bake for 12 to 14 minutes or until lightly browned. You can also add a little dollop of low-sugar or sugar-free jam or jelly to the tops of each cookie before baking for a “peanut butter and jelly” cookie; or a couple of dark chocolate chips if you prefer the peanut butter and chocolate combo.

Note: A reader emailed me yesterday about the amount of Splenda in this recipe. She wanted to make sure I actually meant 3/4 cup of Splenda. I think she thought that Splenda is sweeter than sugar, and the measurements aren't equal. Actually, Splenda and sugar are equal. Anytime a recipe calls for sugar, whether it's 1 teaspoon, 1/4 cup or 2 cups, you can substitute the same exact amount of Splenda instead.