Preheat oven to 350°F. 2. In medium bowl, mix together peanut butter, Splenda, egg, baking soda, and vanilla; then add chocolate chips. 3. With moistened hands, form a generous 1 tablespoons dough into balls and place on 2 ungreased baking sheets, spacing 2 inches apart. 4. Bake until puffed, golden on bottom, and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely. Enjoy delicious Low Carb, Gluten Free, Flourless Cookies.

Note:The dough will be greasy, but the cookies will be similar to regular chocolate chip cookies, lightly browned on the bottoms. Watch them while baking; they can burn easily.  If you like a nutty crunch, add ½ cup chopped nuts when you add the chocolate chips.