I adapted this recipe from one I found on the Diabetic Living website. My adaptation leaves out the sugar, and substitutes Splenda. My version has more calories because I only made 24 cookies from the recipe, rather than 36, but it's less than half the number of carbs. Be warned, Splenda can leave a bit of a tangy aftertaste, you might want to go with the original recipe, or split the sugar/substitute half and half (and if you do, be sure to adjust the calories and carbs upward). Use the bulk baking granules, not the little packets for sweetening coffee.
These cookies are crumbly but soft and very good.
Peanut Butter Cookies
Preheat oven to 375 degrees, spray cookie sheet and cookie press with non-stick spray
1 cup Splenda
1 cup creamy peanut butter
about tbsp Splenda
Mix ingredients until well mixed. Roll dough (will be soft, but not sticky) into 1" balls. Place 2" apart on baking sheet. Dip sprayed cookie press in the tbsp of Splenda, and press on cookies. Bake about 9 minutes, or until set. Allow cookie to cool on sheet for a few minutes, and then carefully remove
Per cookie: 70 calories, 2.6 gr carb