



four point seven stars 97% would make this again
Send to a friendPre-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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A cookie baker
Dec 22, 2011
Would make this again.
Just made these, didn't have Splenda, so used organic cane sugar, and WOW!! they were great, will use this recipe many times over. thank you!!!
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A cookie baker
Dec 22, 2011
Would make this again.
Made them and replaced the splenda with Sugar Free Salted Carmel Syrup. There are no words to describe how fantastic they are!!
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Matt in Northiern Illinois
Dec 12, 2011
Would make this again.
How many carbs?
1 C Splenda= 24 carbs,
1 1/4 C Almond Meal= 30 carbs (15 fiber),
Total= 54/24 cookies= 2.25 carbs each,
Net Carbs = 1.625
I sprinkle tops after baking with erythritol (netrition.com) since it has a ZERO glycemic index and no laxative effect.
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marg p in Delaware
Nov 26, 2011
Would make this again.
Followed the recipe exactly.The cookies came out perfect. Making a second batch now switching vanilla out for lemon extract..Yum.
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A cookie baker
Oct 13, 2011
Would make this again.
Hey, does anyone know how many grams of carbs are in these? They sound great!