Preheat oven to 350 degrees with the rack in the middle. Lightly grease a cookie sheet. I usually just rub the pan with a butter wrapper or small dab of butter.
Mix all ingredients in a small bowl with a fork. The cookie dough will be stiff. Add a couple of drops of water or cream if you feel it's too stiff to stir.
Scoop out the mix by heaping spoonful. Using your hands, shape into small balls setting them on the cookie sheet, spacing about an inch or two apart. Flatten down to about 1/2" thick and make sure the edges are smoothed out. (You should get about 12 cookies.)
Bake in the preheated oven for about 15 minutes, watching to see they don't get too brown around the edges. Allow cookies to cool a couple of minutes on the sheet before releasing them from the cookie sheet with a spatula. The cookies will be slightly crumbly, but oh so yummy!
With Chocolate & Brown Sugar Splenda - per serving
399 calories, 38 g carbs, 7 g fiber (31 net carbs)
With Chocolate and Plain Splenda - per serving
303 calories, 14 g carbs, 7 g fiber (7 net carbs)
With NO Chocolate and Plain Splenda - per serving
268 calories, 12 g carbs, 6 g fiber (6 net carbs)
Optional ingredient notes: I have also made these using 1/4 cup oat bran and 1/4 cup flax, although that may compromise your need to be gluten free. Using oat bran makes the dough very stiff and requires adding a drop or two of cream.