Low-Carb Almond Butter Cookies

These delicious and high fiber almond cookies look and taste like my favorite peanut butter cookies - but have significantly less carbs and much more fiber. They are great for lo-carb and diabetic diets.

• Ready In: 27 mins
• Serves: 32
• Yields: 32 cookies

Ingredients

• 1⁄2 cup  softened butter
• 1  large egg
• 1⁄2 cup  Splenda brown sugar blend
• 1⁄2 cup Splenda sugar substitute
• 1  teaspoon vanilla extract
• 3⁄4 cup  smooth almond butter
• 1⁄4 teaspoon salt
• 1  teaspoon baking soda
• 2  teaspoons wheat gluten
• 2  tablespoons ground flax seeds
• 1  cup  almond flour
• 3⁄4 cup  Atkins baking mix

Directions

1. Blend top five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well.
2. Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients. Mixture should not stick to bowl or spatula. If too sticky, add 1 T additional Atkins baking mix and blend. Repeat if necessary.
3. Use tablespoon and form into 1" balls. Spray non-stick baking sheet with pam (lightly), or just place on non-stick pan.
4. Press down balls with a fork in criss cross pattern.
5. Bake at 375 for 12-15 minutes, until browned.
6. Remove and cool on cookie sheet.