Makes 3 1/2 dozen cookies(42)
Ingredients:
3/4 cup unsalted butter, room temperature
1 cup natural peanut butter(sugar free, I use Kirkland organic brand)
1 cup
splenda(or sweetener of your choice)
2 large eggs
2 teaspoons pure
vanilla extract
2 1/2 cups
ground almonds/almond meal/almond flour
1/4 teaspoon salt
1 teaspoon baking soda
Instructions:
Preheat oven to 375F
In small bowl combine ground almonds, baking soda, and salt. Set aside.
In mixing bowl add butter and peanut butter. Mix on high with paddle attachment until smooth.
Add splenda and mix until fluffy. Scrap bowl down.
Add eggs one at a time with mixer running then add vanilla. Scrap down bowl.
Last add the
almond flour mixture. Mix just until combined.
You can either bake right away or store dough in the refrigerator in airtight container until a little more firm. You can also pre-scoop all the dough and refrigerate or freeze what you do not want to bake right away.
Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one,~ scoop 1 Tablespoon then roll in your hand to make ball(if you are doing this way you will definitely need to let dough firm up a bit in refrigerator). Lightly press down cookie with a fork making a crisscross pattern.
Bake at 375F for 10-12 minutes
Nutritional information for 1 cookie:
Energy 104 kcal
Carbohydrate, Total 2.46 g
Sugars, total 0.70 g
Fiber, total dietary 1.06 g
Protein 3.44 g
Total lipid (fat) 9.39 g
Net carbs: 1.4 g
i never really liked the peanut butter once cooked, have you tried them without the peanut butter?
2 cups almond flour
1/2 cup Splenda Sugar Blend for Baking
1/2 cup softened butter, replace with what ingredient (if you want cookie that holds together a little more easily replace 2 tablespoons of butter with 1 l)
1/2 teaspoon salt (if using salted butter, omit salt here)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 egg (optional)
Directions:
1
Preheat oven to 300°F.
2
Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
3
Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
4
Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
5
Let cool on sheet for 5 minutes before removing.
if you search google make sure you put "low carb" in the title there are loads to choose from if you do
