Today I present low carbohydrate almond cookies. This is a very easy recipe to make when that Cookie Monster in all of us comes a-knockin’. With under one and a half carbohydrates per cookie, you’ll be able to stay low carbohydrate while enjoying family gatherings, holidays, or when you just want a sweet little afternoon snack – perfect with a cup of coffee or hot tea.
Let’s get started. Begin by pouring eight tablespoons of melted, unsalted butter into a large mixing bowl. Add a granulated sugar substitute equal to one cup of regular sugar. Mix to combine. Add a lightly beaten egg and mix thoroughly. Now we’ll add just a bit of salt and a little almond extract. Give another mix to combine.
Our final ingredient is almond flour. We’ll be using three cups total – but only adding at 1 cup at a time. This will help to ensure we don’t have any dry clumps in the finished product and makes it a lot easier to mix. After we’ve roughly mixed in the last cup of flour, finish, using our hands to mix and blend. Work the dough until no more dry flour is visible. Grab about a tablespoon of the cookie dough and roll it with your hands to form a small ball; about three-quarters of an inch in size. Continue until all the dough is rolled.
I finished with 26 cookies, but depending on the size of the dough balls, you may have a little more or less. Place the cookies on a baking sheet lined with parchment paper, being careful not to overcrowd. With your hands and fingers, gently press down on each dough ball and form a round cookie. To give our cookies a nice little touch, press a thinly sliced almond to the center of each cookie. Brush the tops with a thin coating of egg white.
And for our final touch, sprinkle a small amount of granulated sugar substitute to the tops. Place the cookies in the middle of a preheated 325°F oven for 25 minutes or until nicely golden. When they’re done, remove from the oven and place on a rack to cool. These cookies have the perfect texture and taste – perfect for dunking!
Recipe Courtesy: Papag Cooking