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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Jasmine in NJ Aug 24, 2010
Would make this again.
These are quite excellent. After the third batch (I use a tiny toaster oven >.>), I decided not to sprinkle splenda on top as it just makes it too sweet for me. I did not change this recipe at all nor did I chill the batter and it turned out excellent :)
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A cookie baker Aug 3, 2010
Would make this again.
how many carbs are in each cookie? plz email me at countrycass04@hotmail.com
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Shara in TX Jun 26, 2010
Would make this again.
For being low carb, these were pretty good...even my toddler seemed to like them!
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Rebecca in Texas May 13, 2010
Would make this again.
I used ¾ cup each of whole wheat flour, ground almonds, and Splenda. Was only going to use the egg white, but decided to use the whole egg instead.
I also baked them directly on the baking sheet after I sprayed it with cooking spray for 8 minutes, they came out perfectly! They cool so quickly I just moved them from the cookie sheet to a plate and covered with saran wrap. Mine came out to 33.5 calories a piece!
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A cookie baker Mar 27, 2010
Would not make this again.
I followed the recipe and for some reason these "cookies" turned to mush and dripped off the side of the baking pan causing my whole oven to smoke!!!!