Community Pick
Low Carb Almond Cookies
"During the holidays my family has a longstanding tradition of baking cookie trays for family and friends. This year, my circle includes a friend who has been advised by her doctor to dramatically reduce her carbohydrate intake. Not wanting to leave her out of the cookie circle, I tracked this recipe down on the web and have posted it here for others interested in low-carb baking. The resulting cookie is a little crumbly like a shortbread with a soft nutty flavor. I like the variation, my own, of adding the egg as the cookie holds together more and has a thin marzipan like center. A bit too rich for my low-fat taste buds but a certain hit for a low-carb diet. According to the recipe these have about 2.7g carbs per cookie."
photo by sbhackbarth
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
16-18
ingredients
- 2 cups almond flour
- 1⁄2 cup Splenda Sugar Blend for Baking
- 1⁄2 cup softened butter, replace with what ingredient (if you want cookie that holds together a little more easily replace 2 tablespoons of butter with 1 l)
- 1⁄2 teaspoon salt (if using salted butter, omit salt here)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 egg (optional)
directions
- Preheat oven to 300°F.
- Using and electric mixer blend softened butter for a minute. 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 cookie bakes.
- 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.
- For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.
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Reviews
-
FYI: The nutritional facts for this recipe are incorrect because they did not include the nutritional analysis for the almond flour.<br/><br/>The recipe uses 2 cups (224g) of almond flour<br/><br/>2 cups of Bob's Red Mill Almond Meal/Flour contains 1280 calories; 48g protein; 8g sugars; and 24g net carbs -
Great texture and flavor. Made these twice. (Personal preference, I skipped the almond extract the second time as it was a bit much.) I used the vanilla instead. Topped the cookies with a sprinkle of toasted coconut, which made them so interesting, and brought out a great new taste....as far as Lo carb goes, these are the best cookies I have found! BTW, best price on almond meal is at Trader Joes! Thanks for posting!!!!! -
Ok I have never left a review before for a recipe, I just couldn't resist. I hate when people change recipes and give advice but due to lack of an ingredient I had to. I just made these and I am eating as I type, I have made so many low carb recipes and was never crazy about any of them. This cookie is seriously a party in my mouth, I used the Brown Sugar Splenda blend since I didn't have the white, and I actually used Anise extract with the Vanilla instead of almond. I just can't tell you how delicious these are...crispy on the edge, soft and moist in the middle. They were cooked much faster then the times listed so just watch for the edges to be golden. I personally think the brown sugar blend gave it the delicious non Splenda tasting taste. I just had to share...definitely recommend this one :)
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I made these last week but only had a 1 1/2 cups of Almond Flour so I substituted the rest with Flax Meal. Turned out wonderful! Making it again right now with all Almond Flour and it's even better. Thanks so much. An wonderful low carb treat!<br/><br/>Edited to add: I was completely wrong about these as my original post was after merely having tasted the batter. This review is after having let them cool and then tasting the finished product. Eating these is like going to your favorite Chinese restaurant and getting freshly made-from-scratch Almond cookies that are still hot from the oven. In the ten years I've done low carb off and on, in all that time of trying different desserts and being disappointed or even pleasantly surprised, this is far and away the best low carb dessert I have EVER had. Justcallmetoni, you're my low carb hero. Thank you so very much. -
Delicious - a real treat if you're watching your carbs (or even if you're not!). I made with Splenda granulated rather than Splenda/sugar blend, and also used I Can't Believe It's Not Butter. As another reviewer said, they are shortbread-like. If you like Pecan Sandies, you'll love these. Plus, they're really easy to throw together. Thanks for a great recipe.
see 35 more reviews
Tweaks
-
1/2 of eggs white to replace the half a cup of butter. Make the cookie batter like you would with making macaroon cookies. and bake as so
-
Half the salt. -
I use a little extra almond extract just because I love the flavor of Italian almond cookies. I also shape these into little half-moons and roll in sliced almonds. They are very elegant and always a huge hit. Bet you can't eat just one...
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Ok I have never left a review before for a recipe, I just couldn't resist. I hate when people change recipes and give advice but due to lack of an ingredient I had to. I just made these and I am eating as I type, I have made so many low carb recipes and was never crazy about any of them. This cookie is seriously a party in my mouth, I used the Brown Sugar Splenda blend since I didn't have the white, and I actually used Anise extract with the Vanilla instead of almond. I just can't tell you how delicious these are...crispy on the edge, soft and moist in the middle. They were cooked much faster then the times listed so just watch for the edges to be golden. I personally think the brown sugar blend gave it the delicious non Splenda tasting taste. I just had to share...definitely recommend this one :)
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I have made these three times, twice exactly as written. The third time I tried using hazelnut flour and replaced the almond extract with pralines and cream extract. All three times they were fantastic! Once I didn't do the chocolate drizzle and they were good but better with the chocolate.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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