Basic Cookie Recipe
2 1/2 cups almond flour
1 1/2 cups splenda
1 tsp guar or xanthan gum
1 cup butter, soft
1 1/2 tsp baking powder
1 tsp vanilla
1/4 tsp salt
Mix all ingredients in mixer until blended. Divide into 4 bowls and flavor according to your tastes. Refrigerate at least 4 hours before baking. Make cookies by forming dough into 1/2" balls, placing on cookie sheet. Dip bottom of a glass in splenda (or splenda/cinnamon) mixture and flatten balls. Bake at 375 8-12 min, until lightly browned.
Total: 77 carb (54 NET carbs). (Supposed to get 12 doz cookies, but I got much less so I didn't figure "per cookie" carb count)
Flavoring: add 1 tsp extract to each portion. For chocolate, add 1 oz melted unsweetened chocolate to one portion, and additional Tablesp of Splenda. (add .25 carbs for chocolate).
YOU CAN MAKE HALF THE RECIPE AND CUT THAT IN HALF. ADD CHOCOLATE TO ONE-HALF AND LET OTHER HALF PLAIN, USING CINNAMON/SPLENDA MIXTURE TO TOP. YOU’LL GET NEARLY 6 DOZ COOKIES, WHICH WOULD RAISE THE CARB COUNT.
Mouth Watering Chocolate Chip Cookies
1 cup splenda
1/2 cup butter (1 stick), softened
1/2 t baking powder
1/4 t salt (unless butter is salted)
1 T vanilla
1 cup soy protein isolate (can use soy-whey blend)
2 T sugar free maple syrup
1 T Brown Sweet'N'Low (NOT same as Brown Sugar Twin)
1 oz unsw. Chocolate
Preheat oven 325F. Cream butter, add sweeteners and egg and combine well. Add all remaining ingredients except chocolate and mix well. Shave chocolate into bits and chunks with paring knife and stir into batter. Spray cookie sheet with non-stick spray. Drop batter by spoonsfuls, making 24 cookies. Bake about 15 min.
Total: 45 carb (38 NET carbs). Makes 24 cookies @ 2 carbs.
These were some of the best cookies I ever had. I admit I was wary of adding unsweetened chocolate, so I cheated and added 2 T of regular semi-sweet choc chips. But the cookies would have been great without the chocolate, so you can save some carbs that way. You also might want to use Atkins Endulge or other low-carb chocolate bars.
2 sticks butter, soft
2 cups hazelnuts (16)
1/2 c Splenda (12)
1 egg (.8)
1/2 t salt
1/4 t baking powder (.5)
1 cup vanilla whey powder (6)
1 T cinnamon (2.1)
Preheat oven 325F. Grind hazelnuts to fine meal. Beat butter until fluffy. Add Splenda, beating well, then egg, and beat. Add salt, baking powder and half hazelnuts. Beat well, add remaining nuts, and beat. Add whey powder and mix well. (Should have soft, sticky dough). Line a cookie sheet (11 1/2 x 15 1/2) with parchment and turn dough onto parchment. Use spatula and smooth dough into even layer, about 1/4" thick. Bake 25-30 min until golden. Score immediately - if you wait until cookies cool, they will crumble.
67 carbs (43 NET carbs). Makes 77 cookies @ .6 carbs.
These are the BEST! You can use ground pecans instead of hazelnuts. Orig. recipe called for 2 T water, which I didn't need, and I added cinnamon ( love cinnamon flavor). If dough is hard to spread, you can put another piece of parchment on top and press to spread the dough, but I found that more difficult.