Low Carb Almond Butter Carob Kiss Cookies

My husband L-O-V-E-S these cookies, but in the original form of Peanut Butter Kiss Cookies. I decided to revamp them and see what I could come up with. I haven't made these yet, but have the modified recipe in mind. So if you are daring....try these, let me know if you would alter them in any way.

• Ready In: 28 mins
• Serves: 48
• Yields: 48 4 dozen

Ingredients

• 3  cups carob chips
• 3⁄4 cup almond butter
• 1⁄3 cup Splenda sugar substitute, brown
• 2  tablespoons half-and-half
• 1  cup  almond flour
• 1⁄2 cup flax seed meal
• 1⁄2 teaspoon salt
• 1⁄2 cup butter or 1⁄2 cup shortening
• 1⁄3 cup Splenda sugar substitute
• 1  egg
• 1  teaspoon vanilla extract
• 1  teaspoon baking soda

Directions

1. Heat oven to 375°F
2. Beat butter and almond butter in large bowl until well blended. Add 1/3 cup Splenda granulated sugar and Splenda brown sugar; beat until fluffy. Add egg, half-and-half, and vanilla; beat well. Stir together almond flour, baking soda and salt; gradually beat into almond butter mixture.
3. Shape dough into 1-inch balls. Roll in Splenda granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press carob chocolate chips into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.