Hi, I'm Sue Walker and I'm going to show you how to bake sugar-free cookies. Today I'll be making sugar-free peanut butter cookies. First of all, we'll be using Splenda instead of sugar and we'll use a ratio of 1:1. You will also need to use a brown sugar substitute. There are a couple of ways you can do this. You can buy the brown sugar twin in your grocery store or you can make your own substitute. I will be making my own brown sugar substitute. For each cup of brown sugar, you take one cup of Splenda and mix in one fourth cup of sugar free maple syrup. Your cookie will be a little denser using this substitute. The ingredients are: one cup of butter softened; one cup of natural creamy peanut butter; one cup of Splenda; one cup of brown sugar substitute; two eggs; one teaspoon vanilla; two and one half cups of all purpose flour; two teaspoons of baking soda and one fourth teaspoon of salt. Okay, first we're going to cream together the butter, the creamy peanut butter, the Splenda, the brown sugar substitute, the two eggs and the one teaspoon of vanilla. Now we'll mix the dry ingredients together and add that to our batter. Take a spoonful of your dough and roll it into a ball and place on your cookie sheet. Using a fork, press down on the ball of dough and then repeat that making criss cross pattern. Now we're ready to bake. Bake at 350 degrees for ten to twelve minutes. And that is how to bake sugar-free cookies.