As I have mentioned before, I have a big sweet tooth. Feeding that, while keeping my blood sugar down is always a challenge. Here are a couple of recipes for cookies that go a long way toward that end.
- 6 Tbsp butter (softened)
- 2/3 cup Splenda or equivalent granulated sucralose sweetener
- 1 Tsp vanilla extract
- 2 1/2 cups blanched almond flower
I did this one using a food processor. Cream the sweetener and butter together in the food processor for about a minute. Add the vanilla and do another minute.
With the food processor on slow, gradually add the almond flour. Stop from time to time to scrape the sides. Continue until all the almond flour is mixed in.
Scrape the dough into a small bowl. Give it a final stir to mix in any remainder that was stuck to sides or bottom of the food processor and didn’t get thoroughly mixed in. Chill the dough for about 1 hour.
Preheat the oven to 350 F.
Form the dough into small balls and flatten into disks about 1 1/2 inches across. Place them on a cookie sheet so they are not touching.
Bake at 350 for about 12 minutes.
These are basically the same as the shortbread only you coat them in cinnamon sugar before baking.
Make shortbread cookie dough as above.
mix about 1 Tbsp of ground cinnamon and 2 tbsp of Splenda or equivalent granulated sweetener in a small bowl.
After flattening the dough into disks, drop them into the cinnamon sugar mix. Flip so both sides are covered. Place onto a cookie sheet so not touching. Bake at 350 for about 12 minutes.
- 1/4 cup coconut flour
- 1 1/2 cup Splenda or equivalent granulated sweetener
- 1 16 oz jar 100% peanuts, peanut butter.
- 1/2 cup butter, softened
- 1/2 tsp salt
- 1 Tbsp vanilla extract
Place the ingredients in the slow cooker. Run it on slow for about 2 minutes, then on high for about 5 or until the ingredients are thoroughly mixed.
Scrape the contents of the slow cooker into a bowl and set in the refrigerator to chill for about an hour.
Preheat oven to 350 F.
Roll out 1″ balls and place them on a cookie sheet lined with parchment paper. Use a fork to press criss-cross marks into the balls (or if lazy, squish them with a thumb–they’ll taste the same either way). Bake at 350 for 12-15 minutes.
Makes about 90 cookies.