 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
A cinnamon cookie treat for low carbers or people allergic to wheat flour. Cooking time includes the chilling time. Ingredients:
1/2 cup butter |
1 1/2 cups almond flour |
1 cup splenda sugar substitute |
1 egg |
1/2 teaspoon vanilla |
1/4 teaspoon baking soda |
1/4 teaspoon cream of tartar |
2 tablespoons splenda sugar substitute |
1 teaspoon ground cinnamon |
Directions:
1. In a mixing bowl beat butter with an electric mixer on
2. medium to high speed for 30 seconds.
3. Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
4. Beat until thoroughly combined.
5. Beat in the remaining flour.
6. Cover and chill for 1 hour.
7. Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
8. Shape dough into 1 inch balls (should make about 30 balls).
9. Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
10. Bake at 350°F for 10 to 12 minutes.
|
|