Flourless and Sugar Free Peanut Butter and Chocolate Cookies

Makes 24 small cookies

• 2 eggs
• 1 cup Splenda granular sweetener
• 2 T Brown Sugar (or use 2 T Splenda Brown Sugar Blend or 1 T Splenda + 1 T brown sugar)
• 3 T unsweetened cocoa powder
• 1 tsp. baking powder
• 1 tsp. vanilla (I used Mexican vanilla)
• 1/2 cup almond meal
• 1 C natural peanut butter without added sugar

1. Preheat oven to 350F/175C.
2. Cut parchment to fit baking sheet, or spray with non-stick spray.
3. In plastic bowl, add eggs, Splenda, Brown Sugar (or substitute described above), cocoa powder, baking powder, and vanilla. Use hand beater or stand mixer to beat together about 30 seconds.
4. Add almond meal and beat 15-20 seconds. Add peanut butter and beat until well mixed., about 20 more seconds. Dough will be stiff, so scrape it off the beaters if needed.
5. Use a small spoon to measure out about 2 tsp. of dough and roll each cookie into a ball, then arrange cookies in rows on baking sheet. Leave enough room to smash down cookies with a fork when the baking sheet is full.
6. Smash cookies to about 1/2 inch thick, then bake for 15-17 minutes, or until top feels firm and cookies look done.
7. Let cool a few minutes before eating.

I found this recipe over at Kayln's Kitchen.