Total Time
45mins
Prep 15 mins
Cook 30 mins

These are wonderful little cookies, the recipe for which I found in a low carb cookbook. The amount of Splenda in the recipe results in moderate sweetness.. If you prefer a sweet cookie, either double the Splenda or glaze the cookies. The correct carb count is about 0.7g per cookie (after deducting fiber), including all ingredients.

Ingredients Nutrition

Directions

  1. In a mixer with paddle attachment, cream together the first three ingredients until creamy and fluffy.
  2. In a small bowl, mix together the flour, wheat gluten and baking powder. Add a pinch of salt if you like.
  3. Once the mixture is creamed, add vanilla and mix well.
  4. Now add Splenda and mix well.
  5. Stir in the flour mixture by hand.
  6. Finally stir in the almond flour.
  7. Refrigerate the dough for about 30 min to make it easier to work with.
  8. Preheat oven to 325°F Line baking sheet with parchment.
  9. Form small marble size balls of the dough.
  10. Put a ball of dough on the parchment and using the flat bottom of a glass press to flatten. Using a piece of parchment between the glass and dough will prevent it from sticking.
  11. Bake in the oven for 8-10 min until the edges for golden.
  12. Cool on a rack, and store in an airtight box.
  13. Optional - coconut, coconut extract, almond extract, lemon extract, cinnamon etc.
  14. I like to drizzle sugar free caramel or maple syrup over the cookies for a sweet delectable treat. Frosting for the lazy!
  15. Note - 1 packet Splenda = sweetness of 2tsp sugar = 1 carb or less.