I'm not sure why these are labeled as low carb, and the nutritional facts say zero carbs. Someone isn't giving the correct info here.Just read the labels on whatever you use and you'll see why these are in no way zero carbs.
These are great!
Wow, these are awesome...! The first time I made them my wife thought I had made regular cookies with real sugar. She is a devote low carb/no sugar eater and I am diabetic but she was still skeptical. I showed her the ingredients and saw the acceptance in her eyes and smile, but she jokingly told me she still couldn't believe it. After eating about half a dozen cookies each we knew we had found our
Pretty good. I would use less salt next time, but I still enjoyed these cookies.
I think these are great for low carb cookies. They are slightly chewy and crumbly at the same time. Not too sweet.
I made this with almond meal and rolled them in cinnamon/Splenda (the baking blend) before baking. OMG! So yummy :)
These were excellent - nice and flakey and light. They were easy to make as well. The only comment I have is that the carb count cannot be right, as splenda and almonds do have some carbs.
I used just a little of the Splenda brown sugar blend...maybe 1 tbl., along with the regular Splenda to meaure the 1/2 cup. I didn't use that much of the butter, maybe 3/4 of a stick. The cookies turned out very good, even a little chewy. I also had my oven at 350 for about 8 min. A great low carb treat!
I'm pretty sure this is my second time making these, but the first time was like 2 years ago, so I'm not sure. Anyways, I know the first time I made them they did not brown (as predicted by the author), but this time they did, but I added egg this time, so I wonder if that's why... Also, instead of Splenda I used about 1/2 tsp of liquid Stevia extract. I actually only had 1.5cups of almond meal/flour left, so I used about 6Tb of butter and 1tsp of Vanilla extract since I had no almond extract, and about 1/2-2/3 of an extra-large egg, and I only cooked it for about 17 min total instead of the 23 the recipe called for because I noticed the edges were already brown. As dough I thought I added too much butter because it was not as stiff as I was expecting, but it still came out crumbly, and maybe a bit dry after cooking, with a hint of sweetness. I added the rest of the egg to the rest of the dough and cooked that up for 10 minutes and they came out fluffier, almost spongy, not eggy. I might try making it with 2 eggs and 1 tsp Stevia next time & see how they turn out (more like almondy sugar cookies, less like peanut butter cookies).
Awesome! Easy to make, feels like cheating.....a no carb cookie.....who could ask for more! I make them at least once a month. Thanks for sharing!