Fooled Me Flourless Peanut Butter Cookies

• 3/4 cup natural-style peanut butter (we use JIF natural)
• 1/4 cup crunchy peanut butter (we use JIF extra crunchy)
• 1 egg
• 1/2 cup granulated Splenda sugar substitute (NOT from packets)
• 3 tablespoons firmly packed dark brown sugar
• 1 teaspoon gluten free baking powder (we use Clabber Girl)
• 1/4 teaspoon vanilla

1. Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
2. Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
3. Refrigerate dough for 30 minutes.
4. Preheat oven to 350 degrees F.
5. Cover 11x17 baking sheet with parchment paper.
6. Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
7. Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
8. Bake cookies for 9-10 minutes.
9. Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
10. Enjoy!

naturalstyle peanut butter, crunchy peanut butter, egg, splenda sugar, brown sugar, gluten free, vanilla

Taken from www.food.com/recipe/fooled-me-flourless-peanut-butter-cookies-460846 (may not work)