If you’re cutting carbs, or just want a tasty sugar-free treat, check out this recipe for almond cookies, which is sweetened with Splenda and almonds. You can cut the calories by cooking with margarine or Earth Balance. I also like to add a pinch of cinnamon for a hint of snickerdoodle. Yum!
2 cups almond flour (ground almonds)
1/2 cup Splenda (or 1/8 tsp of liquid Splenda)
1 stick (1/2 cup) butter
1/2 tsp salt
1 tsp pure vanilla extract
1 tsp pure almond extract
Place the butter into a mixing bowl and soften with an electric mixer.
Pour the almond flour into the bowl and turn on the mixer, adding in the Splenda as it blends with the butter.
Stir in the vanilla and almond extracts.
Shape the dough into walnut-sized balls, either by hand or with a scoop, and place onto a greased cookie sheet and bake for 5 minutes.
After 5 minutes, take the cookies from the oven and flatten slightly with a fork.
Press down lightly with fork. (You can add an almond to the center of the cookie for extra flavor.)
Place the cookies back in the oven and bake for another 15 minutes. Let cool and serve.
Want to make this and need the written instructions? Just click here to download the full recipe.
These cookies can be made by hand, but the chef recommends an electric mixer, and I agree. If you’re looking for a new mixer, this Sunbeam model is affordable and very reliable:
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