These cookies came out a little cake-y, not really crispy or chewey, but they do taste good, and they are low carb!

Low Carb Almond Cookies

1 T unsalted Butter, melted
1/4 c. Carbquik
1 T Almond Meal
1/4 tsp. Almond Extract
2 T Torani SF Vanilla Syrup

Pre-heat oven to 375 deg. F.
Mix all ingredients.
Drop by heaping teaspoonfuls onto a Pam-sprayed piece of aluminum foil, making 4 - 2 inch cookies
Bake 10 minutes or until edges just turn golden brown.
Cool on foil for 2 min.
Remove to rack and let cool completely.
Enjoy!

Total Carbs - 4..... Total Cal - 235

Almond Cookies



I cannot remember where original came from - so I cannot give credit.
There has been a variation on many low carb sites (Active Low Carber Forum, PCOS low-carb~yahoogroups to name two)

2 sticks butter, softened (1 cup)
16 packets Splenda (equivalent to ½ c sugar)

2 tsp vanilla

2 tsp almond extract

1 tsp cold water

2 cups Carbolite bake mix

1 cup almonds, ground



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My variations:



Reduce artificial sweetener to ¼ cup (I used Sugar Twin this time)

Add (if desired) a couple drops of liquid Sugar Twin



Reduce bake mix to 1 cup (I used Atkins, as it’s what I had on hand)

Add ½ cup soy protein isolate

Add ½ cup vital gluten

Add ½ cup ground flax seed

Add 2 Tbsp cocoa (I used ½ black cocoa; ½ Dutch process)

Add extra water (probably totaling ¼ cup)



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Directions as given in original recipe:



Using electric mixer on low speed, cream butter and Splenda. Blend in extracts and water. Add ground almonds and bake mix. Blend until dough is thoroughly mixed. Scrape beaters into bowl. Dough will be dense. Use a one-teaspoon measuring spoon to scoop up one rounded tsp of dough at a time.



Roll dough into ball between palms of hands. Place on ungreased cookie sheet. Press the tines of a fork onto cookie ball to flatten it. Cookies do not expand when baked, so you can place them close on cookie sheet. You’ll probably need two cookie sheets. When sheet is full, bake at 350 degrees for 10-12 minutes, until edges of cookies are browned. Do not over-bake. Recipe makes five dozen (60) cookies.



Note: you can roll out this dough and use cookie cutters for any shape you like. The cookies will hold their shape when baked. If desired, top cookies with almond sliver or sprinkle of Splenda before baking.



My variations:



Combine dry ingredients.

Cream butter. Add extracts. Add dry ingredients. Add water as needed. Mix until dense dough is formed.

Form dough into two logs (four, if you wish). You may wish to wrap one in plastic wrap and freeze for later, as one log will make 30 – 32 cookies. Slice thinly (about ¼ inch or so) and place on cookie sheet. Bake as above. I only baked mine for 10 minutes total, and of course, you couldn’t actually tell if the edges were browned, as they were dark already.



Original recipe had 18 grams carbs for entire recipe, using Splenda. I did not yet calculate my variations.