This are very light and delicate. My whole family loved them before Diabetes, and I think they make a good treat for the lunch box for Reese. 1 cup peanut butter 1 cup sugar (or 1/2 cup sugar splenda blend to cut carbs way down) 1 teaspoon baking soda 1 egg Blend with an electric mixer until fluffy and well blended. Use a tiny ice cream scoop or teaspoon to scoop up rounds and then flatten and cross-hatch them with a fork. Bake at 350 for 10 minutes. Enjoy! To figure your carbs per cookie, take your total carbs from the cup of peanut butter and sugar and divide by the number of cookies you get from the batch (depending on size). Make them into little PB&J cookie sandwiches by attaching two together with your favorite jam, the way my daughter does. I would like to try this recipe with almond butter next time.