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Low Carb Almond Sugar Cookies

  •  4.7 stars stars based on 92 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 92 reviews   Next >>

  A cookie baker  Mar 31, 2017
Would make this again.
I see we all have different definitions of "cookies." There is no such thing as "too gooey" for me. The only cookies that should have crunch are vanilla wafers and Oreos! Also, I wonder about people who are subbing the Splenda then saying that their cookies were way too sweet. Splenda is one of the least sweet sugar alternatives, so I hope you consulted some online conversion chart. A cup of most other sweeteners would likely be inedible in this recipe. If you made it as is and thought it was too sweet, I dunno, maybe you don't like dessert? 5 stars

  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

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