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Almond Butter Cookies

(adapted from Linda's Low Carb Recipes at www.genaw.com)

Ingredients

  • 6 oz. almond flour about 1 1/2 cup
  • 1/4 tsp. salt
  • 7 Tbsp. granulaer Splenda or equivalent liquid Splenda don't use individual packets
  • 4 Tbsp. butter softened
  • 1/2-3/4 tsp. vanilla bean paste
  • 2 egg whites

Instructions

  1. Mix all the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Freeze about 15-20 minutes to firm up the dough. Use a very small cookie/ice cream scoop and make 1" balls. Roll each piece of dough into a smooth ball.
  2. Line a cookie sheet with parchment or silicone liner. Place the cookie balls about 2-3" apart. Cover with plastic wrap and take a small can like baking powder or tomato sauce can that has an 1/8"f rim around the bottom and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and discard. Prick the cookies with a fork 3-4 times.
  3. Bake at 325° for 15-20 minutes or until golden brown.Makes about 2 dozen cookies.
  4. These can be frozen. (I think she used a teaspoon cookie scoop; but my ice cream scoop makes a 1" ball almost.)