Low Carb Almond Butter Carob Kiss Cookies |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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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. 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.
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