Low Carb Almond Sugar Cookies
1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
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Reviews of Low Carb Almond Sugar Cookies:
6-15 of 56 reviews << Previous - Next >>
April Jan 16, 2010
Would make this again.
Easy to make, only makes about a dozen small cookies (for me, anyway). They have a sweet and nutty flavor. I like them best when they are still warm.
Denise Dec 7, 2009
Would make this again.
Wow, I was missing all the Christmas treats and made these for myself. Have to hide them from my husband who is not a LC eater. I did cut the splenda back to 3/4 c and added a couple TBS of coconut flour. Holds together nicely.
A cookie baker Oct 31, 2009
Would make this again.
These were good, I put slivered almonds on top to make them extra pretty and added some cinnamon.
A cookie baker Oct 16, 2009
Would make this again.
They were awful!!!!!!!!
Jewlz in Knoxville, TN Sep 12, 2009
Would make this again.
When I have a wicked sweet tooth, this recipe does the trick! We have also used several things to add variety like, sugar-free chocolate drizzled over it or no sugar added jams! DELICIOUS! If you can't find the ground almonds, try looking up Red Mill. They sell many different types of flours and have good prices. :D
Margie Leal in Houston Sep 4, 2009
Would make this again.
My only problem is that I wished recipe gave carb count per serving. They were great !!! Margie
Jun 28, 2009
Would make this again.
how many carbs are in this?
Kim in Idaho May 10, 2009
Would make this again.
**Note** In my previously submitted review I forgot to mention that I only used 1/2 cup of Splenda for Baking and the sweetness was perfect.
Kim in Idaho May 10, 2009
Would make this again.
I made these for my husband to try and ended up eating most of them by myself! I added the 1/4 tsp baking soda and powder and used unbleached ground almonds, so they ended up having a very nice, cakey, yet substantial texture and great flavor (not too sweet). A little cinnamon and they'd taste just like a snickerdoodle!
Shannon in New Jersey Mar 26, 2009
Would make this again.
these are excellent...finally a cookie that tastes like a cookie!
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