Almond Butter Cookies
"Need to bring cookies to a pot luck were one girl could not have flour and one could not have peanuts. Tweeked an old recipe to fit everyones needs. Hope you like it."
photo by Lalaloula
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
24 cookies
ingredients
- 1 cup almond butter
- 1 cup Splenda Sugar Blend for Baking
- 1 large egg, beaten
- 1 teaspoon baking soda
- Splenda Sugar Blend for Baking, for rolling cookies in
directions
- Preheat oven to 350* and line cookie sheets with parchment paper.
- Beat together almond butter and sugar in a large bowl with an electric mixer until smooth.
- Add beaten egg and baking soda to almond butter mixture and beat until well combined.
- Roll 1 teaspoon of dough into a ball and roll in sugar then place on cookie sheet.
- Place dough balls one inch apart on cookie sheet and either leave as little balls (which is how we like them) or flatten with tines of fork making a cross pattern.
- Bake until slightly puffed and a golden pale, about 10 minutes, careful not to over cook.
- Cool cookies on parchment paper about 2 minutes and then transfer with spatula to rack to cool at least 10 more minutes.
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Reviews
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These are excellent! Love that I didn't need flour...they seem somewhat healthy. Thank you!
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Perfect for low-carb dieters! These were good but very sweet. I think next time I would use 3/4 cup of sugar blend. I did use the Splenda brown sugar blend like some other reviewers. I also got 15 good size cookies out of the batch. Mine must have been bigger because they took a few minutes longer to cook. Made for Everyday is a Holiday Tag -
I found they start to burn at about 25 minutes at 350, so the second batch I reduced to 20 minutes. The texture and quality was much better when not overcooked. the ratio of 1 egg one cup allman butter and one cup Splenda leaves them a little greasy. I will experiment and add almond flour next time. -
These cookies were really nice on the inside with a great crunch to them and such a yummy nutty flavour! Mmm, the almond butter really gave them a wonderful taste! I made my own nut butter using almonds, pecans, cashew nuts and walnuts. YUM!<br/>I think this concept is brilliant for sugar conscious people, however the German sugar sub I used didnt work out that well. It kinda left a funny cold feeling on my tongue. I think using this particular sub rolling the cookies in sugar isnt the best idea. The inside was great, so next time Ill just skip the rolling step.<br/>THANK YOU SO MUCH for sharing this lovely idea here with us, Debbie!<br/>Made and reviewed for PRMR Tag Game January 2011. -
I just love flourless nut butter cookies and these were no exception. I used Splenda Brown Blend, as that is what I keep on hand, with perfect results. These are light in texture, soft and moist. It's really hard not to keep grabbing "just one more"! I got 24 lovely cookies and a huge grin.
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