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 350º oven or until the edges on the bottom begin to turn golden brown.