Low-Carb Almond Butter Cookies

Name: Low-Carb Almond Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 32 cookies, 32 serving(s)
Ingredients: 1/2 cup softened butter; 1 large egg; 1/2 cup Splenda brown sugar blend; 1/2 cup Splenda sugar substitute; 1 teaspoon vanilla extract; 3/4 cup smooth almond butter; 1/4 teaspoon salt; 1 teaspoon baking soda; 2 teaspoons wheat gluten; 2 tablespoons ground flax seeds; 1 cup almond flour; 3/4 cup Atkins baking mix

Submitted by lashapi

"These delicious and high fiber almond cookies look and taste like my favorite peanut butter cookies - but have significantly less carbs and much more fiber. They are great for lo-carb and diabetic diets."

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Ready In:: 27mins
Ingredients:: 12
Yields:: 32 cookies
Serves:: 32

ingredients

¹⁄₂ cup softened butter
1 large egg
¹⁄₂ cup Splenda brown sugar blend
¹⁄₂ cup Splenda sugar substitute
1 teaspoon vanilla extract
³⁄₄ cup smooth almond butter
¹⁄₄ teaspoon salt
1 teaspoon baking soda
2 teaspoons wheat gluten
2 tablespoons ground flax seeds
1 cup almond flour
³⁄₄ cup Atkins baking mix

directions

Blend top five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well.
Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients. Mixture should not stick to bowl or spatula. If too sticky, add 1 T additional Atkins baking mix and blend. Repeat if necessary.
Use tablespoon and form into 1" balls. Spray non-stick baking sheet with pam (lightly), or just place on non-stick pan.
Press down balls with a fork in criss cross pattern.
Bake at 375 for 12-15 minutes, until browned.
Remove and cool on cookie sheet.