RECIPE: Low Carb Sugar-Free Almond Cookies

November 10, 6:09 PMDenver Low Carb ExaminerLinda Duffy

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On a diet or not, sometimes you just need a freakin' cookie!! By using almond flour and Splenda, a cookie goes from a sugar-ladened no-no to a tasty low carb treat. These whip up in minutes and taste a lot like those cookies you get at the Chinese restaurant...only better!

Ingredients
2 cups almond meal flour
2 large eggs
1/4 cup unsweetened shredded coconut
1/4 cup Da Vinci sugar-free simple syrup
2 tbsp heavy whipping cream
3/4 tsp vanilla extract
1/8 tsp almond extract
1/4 tsp baking powder
12 whole roasted almonds

Directions
Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled too high. Place a whole almond in the middle of each cookie.

Bake for approximately 10 minutes in a 350º oven or until the edges on the bottom begin to turn golden brown.