These low carb cookies are great to tuck in your lunch bag. They're also great served with your favorite low carb ice cream. Make this treat extra-special by serving your ice cream in an old-fashioned sundae glass on a dessert plate with a couple of cookies on the side. You can find these sundae glasses in the dollar store.

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes

Makes 14 Cookies (1 per Serving)

1. Preheat the oven to 300° F. Line two baking sheets with parchment paper and set aside.

2. Sift together the Splenda Sugar Blend for Baking, cinnamon, and cocoa on a sheet of wax paper. Set aside.

3. In a small bowl, beat the egg whites until foamy. Add the salt and cream of tartar, and beat into stiff, shiny peaks. Gently fold in the cocoa mixture. fold the nuts in last.

4. Drop generous teaspoons of the batter onto the baking sheets. You may want to use the old two-spoon method, using one spoon to dip the mixture out of the bowl and the second spoon to push the meringue mixture onto the baking sheet. Give the cookies room, spacing them about 1-inch apart on the baking sheet.

5. Bake about 20 minutes or until set. Remove the cookies from the oven and transfer to a wire rack to cool completely. Store in an airtight metal container at room temperature.

Per Serving: Calories 36 (From fat 17); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 29g; Carbohydrate 4g; Dietary Fiber 0g; Net Carbohydrate 4g; Protein 1g.