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Low Carb Almond Sugar Cookies

  •  4.7 stars stars based on 91 reviews
  •   98% would make this again
  • Review this recipe  Read reviews
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1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating

Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

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Reviews of Low Carb Almond Sugar Cookies:

1-5 of 91 reviews   Next >>

  A cookie baker  Dec 22, 2015
Would make this again.
My mother and I followed the recipe almost exactly except with Xylitol instead of Splenda (R) and it was too sweet, they were flat AND way too gooey! 2 stars

  Kris in California  Sep 23, 2014
Would make this again.
I was desperately looking for a low carb cookie to make to satisfy my late night craving, and FINALLY stumbled upon this one. It was simple and easy, and I had all the ingredients needed except I don't use splenda. I used 2 1/2 tablespoons of granulated Xylitol instead, and yum yum! Heaven...gonna try it with part coconut flour next time like someone suggested. Great recipe! Thank you 4 stars

  Cookie Monster in Texas  Aug 26, 2012
Would make this again.
Gotta try to make these again... Splenda is just tooo sweet (I only used a bit short of 1/3 cup)! Makes the cookie a bit "airy", and has that metallic taste. but - a modification that was nice using coconut flour:

1.25 c Almond Flour
1/3 c coconut flour
1/2 c butter (less okay if you choose)
1/2 tsp butter extract
1 tsp vanilla extract
1 egg
Sugar subst: gotta re-work this. my next batch - going to try just 1/3c to 1/2 c Erythritol only... melts nice at temperatures set. I use this (only) in LC ice cream with decent results... Bake at 350 for 14 to 18 min (depending on thickness). Don't know where 8 minutes works... unless you make them paper thin (but they fall apart easily)
3 stars

  Amanda in Florida  Aug 2, 2012
Would make this again.
THESE ARE AMAZING!!! I put less Splenda than recommended (I think I used 8 packets) and they are perfect! Next time I think I will mix in some cocoa nibs. Delicious, and whole family loved them. Will definitely make again. 5 stars

  JO in CT in Stamford  May 21, 2012
Would make this again.
Cut the sweetner to 1/2 cup and added 1/2 cup of finely shredded unsweetened coconut. Also used almond extract instead of vanilla. Very good but may further cut the sugar to 1/3 cup next time. 4 stars

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