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1 C. of sugar or the equivalent of Splenda or non-sugar substitute of choice
1 egg or 2 egg whites
Cream the sugar and egg with a blender, then add peanut butter and blend.
Scoop out 1 level tablespoon per cookie onto an un-greased cookie sheet. Cross and flatten with a damp fork tine dipped into a glass of water as needed to keep the fork from sticking. Bake for 10 minutes in a preheated oven at 325 degrees. Keep an eye on them as they tend to burn easily.