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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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Different and tasty and low carb! Ground almonds create an almond flour which is a wonderful substitute for wheat flour for many baking recipes. Ingredients:
1/2 cup butter, softened |
1-1/2 cups ground almonds |
1 cup granulated splenda |
1 large egg |
1/2 teaspoon vanilla extract |
1/4 teaspoon baking soda |
1/4 teaspoon cream of tartar |
2 tablespoons granulated splenda |
1 teaspoon cinnamon |
Directions:
1. In a medium bowl, beat butter until creamy. Add half
2. the ground almonds, 1 cup Splenda, egg, vanilla,
3. baking soda and cream of tartar. Beat until well
4. combined. Beat in remaining ground almonds. Cover and
5. chill in bowl for 1 hour. Pre-heat oven to 350 F. In a
6. small bowl, combine the 2 tablespoons Splenda and the
7. cinnamon; mix well. Roll chilled dough into 1-inch
8. balls. Gently roll each ball in the cinnamon-Splenda
9. mixture to coat and place 2 inches apart on an
10. ungreased baking sheet. Bake 10-12 minutes until
11. lightly browned at the edges. Carefully remove from
12. pan to cooling rack to cool completely.
13. Note: 1.5 net carbs per cookie
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