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.
Kristin in NY Dec 20, 2008
Would make this again.
These were great! I made low carb buttercream frosting for them and dyed them green and red and they were a hit! Just like the snickerdoodles, they need to sit over night in the fridge or else they'll have a splenda taste too them, but after they sit, it disappears. I do prefer the snickerdoodles a little bit more than these, but I will definitely make these again for birthdays and so forth!
Leo in Los Angeles Dec 12, 2008
Would make this again.
Yum! Finally a LC cookie that came out great. I used the 1/4 tsp baking soda and powder and added 1/4 almond extract too. Baked for 7 mins. I like them sweet so it was perfect.
Kathy in Dallas, TX Nov 30, 2008
Would make this again.
Fantastic! I used vanilla instead of almond, 1/4 cup whole wheat flour because I only had 1 cup of almond flour, 2 T. protein pwd., and on top I used a little splenda brown sugar after smashing them flat. I will make these again and again!
Karrie in California Oct 26, 2008
Would make this again.
these are sooooo good I did like another person and added 1/4 tsp of baking powder and baking soda. I also refridgerated the cookies for 30 min. before baking. This adds to more crispy cookies. I also cooked them for 11 min.
Kathy Oct 25, 2008
Would make this again.
Great recipe. My husband was very suspicious and even he thought it tasted good! I followed Suzjay's guidance and replace 1/4 cup of almond flour with 1/4 cup of whole wheat flour, added the 1/4 tsp baking soda, 1/4 tsp of baking powder and 1/2 cup of blanched almonds. Turned out great. A little sweet, so i'd probably use 3/4 cups of sugar next time.
