By justcallmetoni on December 05, 2005
Photo by cjr721
Photo by cjr721
"During the holidays my family has a longstanding tradition of baking cookie trays for family and friends. This year, my circle includes a friend who has been advised by her doctor to dramatically reduce her carbohydrate intake. Not wanting to leave her out of the cookie circle, I tracked this recipe down on the web and have posted it here for others interested in low-carb baking. The resulting cookie is a little crumbly like a shortbread with a soft nutty flavor. I like the variation, my own, of adding the egg as the cookie holds together more and has a thin marzipan like center. A bit too rich for my low-fat taste buds but a certain hit for a low-carb diet. According to the recipe these have about 2.7g carbs per cookie."
Serving Size: 1 (15 g)
Servings Per Recipe: 16
"FYI: The nutritional facts for this recipe are incorrect because they did not include the nutritional analysis for the almond flour.
The recipe uses 2 cups (224g) of almond flour
2 cups of Bob's Red Mill Almond Meal/Flour contains 1280 calories; 48g protein; 8g sugars; and 24g net carbs"
"Great texture and flavor. Made these twice. (Personal preference, I skipped the almond extract the second time as it was a bit much.) I used the vanilla instead. Topped the cookies with a sprinkle of toasted coconut, which made them so interesting, and brought out a great new taste....as far as Lo carb goes, these are the best cookies I have found! BTW, best price on almond meal is at Trader Joes! Thanks for posting!!!!!"
"Delicious - a real treat if you're watching your carbs (or even if you're not!). I made with Splenda granulated rather than Splenda/sugar blend, and also used I Can't Believe It's Not Butter. As another reviewer said, they are shortbread-like. If you like Pecan Sandies, you'll love these. Plus, they're really easy to throw together. Thanks for a great recipe."
"This is REALLY good. This is a keeper. I don't understand the parenthetical statement about the butter...replace the 2 T. with 1 T of what? Anyway, I found the texture, taste, everything was great. wouldn't change a thing. Thanks for posting!"
"Delicious! These have a slightly crumbly texture, but chewy at the same time, so long as you don't overbake them. They are sweet and nutty, and the almond flavor is scrumptious! I used Splenda sugar substitute instead of the baking blend. Of all of the low carb sweets I have tried, these taste the most like a normal baked good."
"This recipe calls for way too much salt!!! Omit the salt completely!"
"Ok I have never left a review before for a recipe, I just couldn't resist. I hate when people change recipes and give advice but due to lack of an ingredient I had to. I just made these and I am eating as I type, I have made so many low carb recipes and was never crazy about any of them. This cookie is seriously a party in my mouth, I used the Brown Sugar Splenda blend since I didn't have the white, and I actually used Anise extract with the Vanilla instead of almond. I just can't tell you how delicious these are...crispy on the edge, soft and moist in the middle. They were cooked much faster then the times listed so just watch for the edges to be golden. I personally think the brown sugar blend gave it the delicious non Splenda tasting taste. I just had to share...definitely recommend this one :)"
"Love these so much ! Thank you. I am not a baker. I made these and they came out perfect. On a low carb diet and this took the edge off tonight when I was craving sweets.<br/>Appreciate your recipe so much. I substituted stevia for the Splenda and they still were very good.... Thanks !"
"Fantastic - I eat low carb, but my family does not. I'm now on my third batch of these cookies because both my mom and grandmother adore these cookies and even went out to get me ingredients to make more. They didn't know at first they were 'healthy'. I do modify it taking advice from some reviews by not using almond extract, I double the vanilla. Also, I used regular splenda at 1/3 cup."
"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."
"I made these last week but only had a 1 1/2 cups of Almond Flour so I substituted the rest with Flax Meal. Turned out wonderful! Making it again right now with all Almond Flour and it's even better. Thanks so much. An wonderful low carb treat!<br/><br/>Edited to add: I was completely wrong about these as my original post was after merely having tasted the batter. This review is after having let them cool and then tasting the finished product. Eating these is like going to your favorite Chinese restaurant and getting freshly made-from-scratch Almond cookies that are still hot from the oven. In the ten years I've done low carb off and on, in all that time of trying different desserts and being disappointed or even pleasantly surprised, this is far and away the best low carb dessert I have EVER had. Justcallmetoni, you're my low carb hero. Thank you so very much."
"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!"