This is a recipe for almond cookies that are low-carb, sugar-free and gluten-free. Before you begin, pre-heat your oven to 300F. You’ll need: – 2 cups almond flour (ie ground almonds) – 1/2 cup Splenda (or equivalent liquid Splenda) – 1 stick (1/2 cup) butter – 1/2 tsp salt (omit if you used salted butter) – 1 tsp pure vanilla extract – 1 tsp pure almond extract Combine all ingredients. Form dough into walnut-sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press down lightly with fork. (Optional: You may also place an almond in the middle of the cookie.) Return to oven and bake for another 15 minutes. Let cool and enjoy! 30 carbs for entire batch – less if you use liquid Splenda (ie Sweetzfree). You can buy Sweetzfree here: www.sweetzfree.com Original recipe credit www.lowcarbluxury.com (very slow server) I messed up the ending a bit, but this took so long to do that I’ll just chalk it up to experience and make sure the next video’s ending isn’t chopped off!
Tags: 15 Minutes, Almond, Almond Cookies, Almond Flour, Carbs, Cookie Sheet, Cookies, Cup Butter, Extract 1, Gluten Free, Glutenfree, Ground Almonds, Low Carb, Lowcarb, Original Recipe, Pure Vanilla, Recipe, Sized Balls, Slow Server, Splenda, Sugar Cookies, Sugar Free, SugarFree
I? WOULD LOVE TO TRY RECIPE , BUT I ONLY USE AGAVE SO WHAT WOULD YOU RECOMMEND FOR THE AMOUNT….
Maybe, but I would recommend adding a teaspoon of Xanthum Gum to it. You buy? it where you buy health foods like with Bob’s Red Mill flours/mixes. My store (Fairway) has a Gluten Free section, but it was in the reguar health food baking supplies (also not the regular baking supplies).
Tried this recipe on my family. I was skeptical with absence of eggs, but THE COOKIES WERE FABULOUS! Added cinnamon to? the cookies as well because almond extract was m.i.a. also very good! Thank you so very much!
Hi there, have you heard of “Dessericious” (just search on Google for it …)? They disclose mouth watering recipes that permit you to make remorse-free and even fat melting desserts quickly. This made it easier for Angela to shed weight while eating a diabetic-safe, gluten-free version of her favored sweets.? I hope it helps you as well…
Yes, adding an egg or two reduces the crumbling. You can add it with the butter. If you use regular sugar cream the butter and sugar together for a couple? of minutes, then add the egg, mix and add the dry stuff. Yum.
Excellant!!! This is the best!?
I use a very similar recipe all the time if you increase the almond flour to 2 1/2 c and add 2 eggs the crumbliness disappears. They taste better than regular? cookies 🙂
Can you also? use like Stevia instead of Splenda?
Sounds like a good learning video for gluten free diet? options. Please subscibe to my channel for more links to this subject.
The? recipe calls for 1/2 cup Splenda, so that is equivalent to 1/2 cup of sugar.
How much sugar could you add? if you didn’t want to use the artificial sugar substitute?
Wonderful recipe! Thanks so? much for all your hard work. I’m making these for dessert now.
@vailismyname agava may sound like a great idea if you are looking for? all natural but if someone is diabetic, stay away from agava. stevia would be a better choice.
i came across your? video while looking for diabetic recipes and the fact that its glutin free was even better. you did a great job and thank you for uploading cause i will be making these.
did the egg help? i want to try this!?
Well until they put to rest the mutagen controversy I read? about I am going to stay away from it .
@vailismyname Yay for stevia!? And agave!!
yaa I could go on all day about spelnda, but? stevia however!, is awesome. It’s a plant, as opposed to a chemical like aspartame and splenda.
Nice work! This is a great gluten free recipe! Thanks for? making the video!
nice – but wtf are these? splenda/stevia etc doing to us? :s
No Stevia isn’t? bad, but Splenda is. Stevia and Xylitol are the two healthiest sweeteners there are, but make sure you get PURE STEVIA (Nothing added to it) . It’s great, but you will need to use it very sparingly, because it’s very potent, and a tiny bit goes a long way.
Stevia instead? of slenda?
Not sure, but? you can try!
Looks good!? Wondering if adding an egg will help with the crumbliness??