Low Carb Almond Butter Carob Kiss Cookies
- Ready In:
- 28mins
- Ingredients:
- 12
- Yields:
-
48 4 dozen
- Serves:
- 48
ingredients
- 709.77 ml carob chips
- 177.44 ml almond butter
- 78.78 ml Splenda sugar substitute, brown
- 29.58 ml half-and-half
- 236.59 ml almond flour
- 118.29 ml flax seed meal
- 2.46 ml salt
- 118.29 ml butter or 118.29 ml shortening
- 78.78 ml Splenda sugar substitute
- 1 egg
- 4.92 ml vanilla extract
- 4.92 ml baking soda
directions
- Heat oven to 375°F
- Beat butter and almond butter in large bowl until well blended. Add 1/3 cup Splenda granulated sugar and Splenda brown sugar; beat until fluffy. Add egg, half-and-half, and vanilla; beat well. Stir together almond flour, baking soda and salt; gradually beat into almond butter mixture.
- Shape dough into 1-inch balls. Roll in Splenda granulated sugar; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned. Immediately press carob chocolate chips into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
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