I've made her "magical peanut butter cookies" a few times. I am not supposed to eat much of any kind of sugar, so it satisfied my sweet tooth. Yes, it's crumbly. Unlike real sugar, Splenda doesn't act like a liquid in this recipe- but it does give some structure to the cookie in the absence of flour.
Here's the recipe I used:
Magical Peanut Butter Cookies Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Healthy Cooking 1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract Preheat the oven to 350 degrees F. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.