I goofed up attempting to make a low carb version of biscuits and the result was very similar to sugar cookies! I'm not exactly sure of the measurements, but the dough should resemble biscuit dough (slightly goopier).

1 cup almond flour
1/4 cup shortening or butter
1/4-1/3 cup cream
8 packets splenda
1/2 tsp. salt
1 1/2 tsp. baking powder


Preheat oven to 450, lightly grease cookie sheet. mix all dry ingredients together well. cut shortening into flour til crumbly. add cream and mix til doughy but still slightly wet. Drop by spoonfuls onto cookie sheet. Bake 8-10 minutes. edges will get dark brown. They will be soft and crumbly, just like sugar cookies.

I think next time i make these i will sprinkle a little splenda on top of the cookies before putting them in the oven.

Hi,

First off I want to say your sugar cookies are delicious and I want to eat too many of them
There are a couple of changes that I am going to try the next time though. I will add a bit of vanilla. I think for my taste there was a little too much baking powder as I found a hint of an after taste , so I might try using only 1 tsp. instead. Do you think adding an egg would hold them together more so they don't crumble when you pick them up? I know it would add more carbs.
Thiese would make a delightful crumble topping on things dessert type.
Oh well just wanted to say thanks for the recipe and they are very good.

Jan (do you think they would freeze well?)

thanks for the ideas! i think they would be wonderful as a crumbly topping. not sure about freezing, i'm sure the egg would help hold it together. i'll have to try and let you know.
glad you enjoyed these!

Using cream cheese instead of whipping cream and adding 1 egg yolk would make them a little firmer. You could also add 1-2 Tbsp. of vital wheat gluten. Only adds 1.5 or 3 grams to the whole batch.

Karen

Ill be making them soon ..thanks... Im a cookie freak

i did exactly that (add vanilla, yolk, cream cheese instead whipping cr) except i use 1tbsp unrefined ww high protein flour (i dont know what vital wheat gluten is?). it tasted gr8 and its super quick too will definetely make it again (maybe tonite lol)

Hi!! I'd love to try these... dazzlen182 or Karen.. could you tell me how much cream cheese you used instead of the heavy cream? I wouldn't think it'd be the same amnt but.... Thanks!! Can't wait to surprise the family with these!!!

Hi I wanted to thank you all for your input in my reinvented sugar cookie recipie I will try these and let you know how it comes out I really have to have my sugar cookies

Lisa

If I can't find almond flour could I use soy flour or instead if not what other flour could I use I've never see almond flour before

Thanks Lisa

Lisa,
Almond flour isn't really a flour it is just vrey finely ground up almonds. You could probably find almond flour though in a natural food store that sells in bulk. It would be much cheaper to grind your own though. If you have a blender or food processor you could do it right al home and all you have to do is buy the whole almonds. Good luck.
Jan

Made these cookies last night and added 1 tsp vanilla, 1 egg and cream cheese and they turned out great...very sugary tasting, and almost as firm as a regular sugar cookie. They were delicious. I think I will refrain from making them too often. I am one of those people who has the tendency to sample high quantities of my own baking...LOL

i know what you mean, i very much tend to go overboard when sampling. i get so excited over new recipes that i have to make them all at once, and if you make it--you just gotta sample it!!!

I was just looking for cookie recipes. This is very helpful! Thanks!

did every1 have success using 450 degrees?