This recipe has saved my sanity during low carb days. I’m not sure how many of these I “should” eat in a day, but I’m almost positive I’ve eaten up to seven. Seven cookies and seven carbs? Still not bad at all! I got the original recipe from D.H. Kiefer’s The Carb-Nite Solution (Almond Butter Cookies) but I’ve modified a little according to my own tastes.
Ingredients:
- 2 cups almond flour (If you have a coffee grinder, it works great for making the flour and is much cheaper than buying it already grinded.)
- 2 eggs
- 2 tsp almond extract
- 1 tsp vanilla extract
- 3 TBS heavy whipping cream
- 2 TBS coconut oil
- ½ cup splenda (for more of a “whole foods” cookie, use about 1/4 c maple syrup, though you’ll be adding more carbs/sugars into the cookie)
- 1 TBS cinnamon
- 1 TBS pumpkin spice
Directions: After grinding your almonds (and it’s ok if you have a few chunky pieces—I think it gives the cookies better texture), throw all the ingredients into a bowl and mix. Refrigerate for 15 minutes and then drop by the spoonful onto a cookie sheet. Bake at 350 for about 12-15 minutes and enjoy! The recipe will make between 20-24 cookies. Try not to eat them all at once. 😉
