Vanilla-Almond Butter Cookies Recipe - Cooking Index
Vanilla-Almond Butter Cookies Recipe - Cooking Index
| 1/2 cup | 31g / 1.1oz | Almond flour - see * Note |
| 3/4 cup | 82g / 2.9oz | Atkins Bake Mix |
| 1 cup | 198g / 7oz | Granular sugar substitute |
| 1 | Egg | |
| 1 | Egg yolk | |
| 1 teaspoon | 5ml | Vanilla extract |
| 4 tablespoons | 60ml | Butter - softened |
* Note: To make almond flour, process sliced or chopped peeled, blanched almonds in short, fast pulses, until a flour is created. Do not process beyond this point, as you'll end up with almond butter.
Heat oven to 350 degrees. Whisk almond flour, bake mix and sugar substitute. In a separate bowl, with an electric mixer on medium, beat egg and egg yolk, vanilla and butter until well incorporated (mixture will not attain a smooth consistency). Beat in flour mixture just until combined.
Form dough into 24 small balls; arrange on a baking sheet 1 apart. Lightly flatten them with a fork to silver dollar size. Bake 8 to 10 minutes, until set. Cool on baking sheets before transferring to a wire rack.
This recipe yields 24 cookies.
Carbohydrates: 6 grams
Net Carbs: 4.5 grams
Fiber: 1.5 grams
Protein: 2.5 grams
Fat: 9.5 grams
Calories: 143
Description:
"Based on a classic sugar cookie recipe, this type of cookie is a versatile treat to have with decaf tea or coffee. It also makes an excellent pie crust."
Source:
Atkins Cookbook at http://atkinscenter.com
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