Low Carb Almond Butter Carob Kiss Cookies

Name: Low Carb Almond Butter Carob Kiss Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 48 4 dozen, 48 serving(s)
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

Submitted by Lampshade Lembcke

"My husband L-O-V-E-S these cookies, but in the original form of Peanut Butter Kiss Cookies. I decided to revamp them and see what I could come up with. I haven't made these yet, but have the modified recipe in mind. So if you are daring....try these, let me know if you would alter them in any way."

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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.