Wednesday, February 13, 2008

RECIPE: Low Carb Sugar-Free Almond Cookies

On a diet or not, sometimes you just need a freakin' cookie!! By using almond flour and Splenda, a cookie goes from a sugar-ladened no-no to a tasty low carb treat. These whip up in minutes and taste a lot like those cookies you get at the Chinese restaurant...only better!

Between my son and my husband, this batch of cookies only lasted about 15 minutes

Ingredients
2 cups almond meal flour
2 large eggs
1/4 cup unsweetened shredded coconut 
1/4 cup Da Vinci sugar-free simple syrup with Splenda
2 tbsp heavy whipping cream
3/4 tsp vanilla extract
1/8 tsp almond extract
1/4 tsp baking powder
12 whole roasted almonds

Directions
Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled high. Place a whole almond in the middle of each cookie.

Bake for approximately 10 minutes in a 350ยบ oven or until the edges on the bottom begin to turn golden brown.

4 comments:

Anonymous said...

yummm, those may become a favorite road trip meal!

Barbara said...

These look really good.
What's the amount of Splenda I can use in place of the
"1/4 cup Da Vinci sugar-free simple syrup with Splenda"
that you show in your recipe?

Thanks!
Barbara

medical advice said...

Thanks for this recipe. I love cookies so much thats why i was so depressed when diabetes hit me. But im thankful for the recipes such like these that helps me survive from my cookie cravings.

Asmodeus said...

How many carbs per cookie?