Sugar Free Sugar Cookies
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Sugar free cookies to satisfy that sweet tooth.
- Ready In:
- 1hr
- Serves:
- Units:
2
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ingredients
- 4 ounces low-fat cream cheese, softened
- 2 tablespoons butter
- 2 eggs (seperated)
- 1⁄2 cup Splenda granular, sugar substitute
- 2 teaspoons vanilla extract
- 2 teaspoons lemon peel
- 1⁄4 cup flour
- 1⁄4 cup wheat gluten flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups almond flour
directions
- Combine cream cheese, butter and 2 egg yokes in a bowl. Beat until thick, smooth and creamy. Do not under beat. Add the egg whites and beat for another minure. Stop mixer. Add remaining ingredients, then mix at a slow speed or by hand. Refrigerate dough for at least 30 minutes or until it can be handled without sticking.
- Form balls the size of small grapes and put them on a cookie sheet. All room for expansion. Flatten each cookie slighty with your fingertips. Cookies can be pressed flatter using the under side of a mug or glass rubbed with flour to avoid sticking. Bake cookies for 8-12 minutes. Cookies should be barely golden with slightly darker edges.
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These were really not good. They had no taste and the dough was horrifically sticky that it was almost impossible to work with, even after refrigerating it. I baked one dozen as "cookies", tried one, and found out they taste (and are textured) more like bread. I added some honey and applesauce and baked the rest of the dough into a loaf of bread, which really wasn't bad.Reply
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The cookies were good. The texture was nice, it is almond flour. They were easy to make. I didn't refrigerate them, just droped and flattened with moist fingers. The dough was sticky, but no problem. For a diabetic cookie I'm excited about all the ways I can alter the flavorings. I baked them at 325 for 12 minutes.Reply