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Sugar Free Almond Cookie Recipe


Almond cookies can easily be made in a low carb, sugar free fashion. You can even turn them into chocolate chip almond cookies - yummm!

Ingredients -

2 cups almond flour
1/2 cup butter, softened
1/2 cup Splenda
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
sugar free chocolate chips (optional)

Start by pre-heating your oven to 300F. Grease a cookie sheet.

Mix together all ingredients well. You want to portion the dough out into balls about the size of a walnut. When you put these onto the cookie sheet, it works best to flatten them down a bit, i.e. not leave them in ball shapes. Traditional method is to cook them for 5 minutes, then squish them with a fork and cook for another 15 minutes. A lazier method is to squish them ahead of time and just cook them for about 20 minutes.

In either case, make sure they thoroughly cool before you eat them. Yummmm!

There are about 30 carbs in the entire batch, so depending on how large or small you make your cookies, just divide 30 by the number of cookies you've made to figure out how many are in each cookie. So for example if you made 30 cookies, each one has exactly 1g carbs.

Many people wonder where to get almond flour. Almond flour is GREAT and is used in fine pastry cooking. It gives a great flavor to the things you make and is naturally low in carbohydrates. It's very good for you. I find it online at King Arthur's Flour, but there are other suppliers as well. Check your local healthy food store, they probably have it there, and you won't have to pay for shipping that way.

This is a fine dish without the chocolate chips, as an accompaniment to tea or coffee. With the chocolate chips, it's the perfect match for a chocolate craving, to help you wean yourself off the high sugar variety of treat. It's also super easy to make, with only a few ingredients that you really should have in your pantry all the time.

Well recommended for bringing along to pot lucks too - everybody will love them!

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Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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