Step 1

Preheat oven to 375 degrees F.

Step 2

Sift together baking soda, flour, and cream of tartar. Set aside.

Step 3

Cream together oil and erythritol until fluffy and double in volume.

Step 4

Add in vanilla and eggs. Continue beating until fully combined.

Step 5

Fold in the sifted flour mixture into the wet mixture until fully incorporated.

Step 6

Cover and chill in the refrigerator for 1 hour.

Step 7

In a small mixing bowl, combine Splenda and cinnamon.

Step 8

Using an ice cream scooper, place 2 inches apart on an ungreased cookie sheet.

Step 9

Sprinkle cinnamon mixture on top.

Step 10

Bake in the oven for 10 minutes or until edges are golden brown.

Step 11

Transfer cookies to a wire rack to cool, then serve and enjoy.