I got this recipe from Mosey, here on the forums, and modified it a little. I'm pretty sure he got it from one of the various Specific Carbohydrate Diet websites and modified it.

Cream:
3/4 c butter (room temperature)
2 large eggs
1/2 c splenda (some people may prefer them sweeter, I thought this was plenty, the original recipe called for 1 c sweetener)

Add:
1 c unsweetened coconut flakes
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract

Then:
2 c ground almonds (I like Robs Red Mill almond meal)
(extras*)

make sure batter is not too wet, if it is, stiffen it up with more dry ingredients. It should be almost as firm as a regular drop cookie dough, but a little sticky.

Use a spoon to drop onto an ungreased baking sheet, but use your fingers to pat into a 'cookie' shape. It won't spread as it bakes. What you put in the oven is the shape it will be when it comes out.

Bake 350 for 16 minutes or until done. Keep an eye on your first batch, I live at high altitude, so sea level cookies may bake faster.

If I figured it correctly, the basic recipe comes out to 1.5 carbs per cookie if you make 32.

I think this recipe could be used to make shaped cookies by patting the dough into molds.

*It is the perfect basic dough for adding other things too. I've already made a batch with dried cherries and macadamia nuts and a batch of gingerbread (using spice measurements out of another cookbook). If you're willing to afford the carbs, I can see that it will make fantastic chocolate chip cookies, oatmeal raisin, or pretty much what ever your favorite cookie was pre-LC. On the other hand, they taste just fine plain.