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:

1-5 of 56 reviews   Next >>

  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 :) five stars

  A cookie baker  Aug 3, 2010
Would make this again.
how many carbs are in each cookie? plz email me at countrycass04@hotmail.com five stars

  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! five stars

  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! five stars

  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!!!! one star

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