Almond Cookies

Low carb desserts can be tricky! Nut flours and butters are usually a good starting point for any low carb dessert in place of flour. For this recipe, I used Bob's Red Mill Almond Meal/Flour. Whole Foods usually sells this, but sometimes you can find it cheaper at Walmart (I bought two bags!)  These almond cookies actually tasted like legitimately "bad for you" almond cookies! Guilt free! I wouldn't have minded them a tad sweeter, but when my friend who is usually quite critical of my culinary adventures sampled them this afternoon, his eyes popped, and he actually told me that they were "great!" and "don't change anything!". This recipe was modified slightly from justcallmetoni in that I used Granulated Splenda, opposed to their suggested Splenda Sugar Blend which actually contains sugar.

Ingredients

• 2 cups almond flour
• 1/2 cup Granulated Splenda
• 1/2 cup softened butter (I used Smart Balance Original Buttery Spread)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 egg
• 3-4 small pieces of sugar free chocolate

Instructions

• Preheat oven to 300°F.
• Melt butter. Add remaining ingredients and mix together.
• 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 cookies bake.
• Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
• Let cool on sheet for 5 minutes before removing.
• Drizzle with sugar free chocolate (I melted 3 squares of Sugar Free Hershey Bars in a zip lock bag, took scissors and snipped a tiny corner off the bag, and drizzled over the cookies.