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.
Suzjay in NY Jul 5, 2008
Would make this again.
I made a wonderful fruit tart crust with this recipe! Using the suggestions from previous posts, I altered the recipe by adding:
a 1/4 cup whole wheat flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 3/4 cup sliced raw almonds.
To make sure it cooked in the center, bake for 10 minutes until it looks slightly toasty brown. (If it looks brown all over, the result is a very hard cookie.) The trick to making the perfect dough is to have all ingredients at room temperature (including the egg). On my next attempt, I want to experiment with substituting the Splenda with 1/4 cup agave nectar.
Beck in Malta Jun 21, 2008
Would make this again.
I substituted some of the almond flour with whole wheat flour - not much but it gave them the texture it needed and I added less sugar than stated. Amazingly good cookies!
jamie in Austin, tx Apr 25, 2008
Would make this again.
I tried this a couple of times and they came out flat, so I added 1/4 tsp baking soda and 1/4 tsp baking powder and a dash of cinnamon and 1 tsp almond extract and they come out fluffy and don't taste like they are made with fake sugar at all. These are my husbands favorite and my son loves it when I make him a batch with girardelli chocolate chips.
Liz in England Apr 14, 2008
Would make this again.
I added another half cup of almond flour and a tablespoon of spelt flour. They are fantastic!
Rita Anderson in Cantantra, MA Apr 8, 2008
Would make this again.
These were delicious, but didn't sit well in the tummy. A bit too much splenda was in them i think. But great basis!
markell javerson in djibouti Apr 8, 2008
Would not make this again.
mmmmm.. delosious!
Lori in NYC Feb 26, 2008
Would make this again.
I love this recipe and makes these often. Even my husband loves them and he is not following a low carb diet.
Alex in California Feb 22, 2008
Would make this again.
Excellent!! This really helps keep me on track. I have made them twice this week and my family loves them too. The only thing I changed was the amount of time they bake. It takes approximately 20 min. to come out perfect.
KiM in ATX Jan 30, 2008
Would make this again.
I sub-ed 1cup soy flour and 1/4 cup wheat flour
and added a tsp of cinnamon
they were delicious :)
love how the recipe doesnt call for anything out of the ordinary
im a 18 yr old college student everything is easily accessible and convenient
Michelle in Ontario, Canada Dec 22, 2007
Would make this again.
Excellent!
My husband likes them too!
