Sinless Sugar Free/Low Carb Cookies

After much research, about four years ago I decided to cut all sugar, high fructose corn syrup, flour, bread and white rice from my diet.  Diabetes is rampant in my family and it seems I am sensitive to simple carbohydrates. I changed my way of eating and I slowly lost about 30 pounds. My cholesterol and triglycerides dropped dramatically.  My doctor did a double take when she realized my triglycerides went from nearly 200 to a very low 69! I continue to eat healthy lean meats, vegetables, low glycemic fruit and dairy products. Over the years of eliminating sugar, flour and simple carbs, I found ways of enjoying my own recipes. 

Sugar Free/Low Carb Almond Flour Cookies

Sugar Free/Low Carb Almond Flour Cookies

I recently created sinless, sugar free, flour free, low carb “Almond Flour Cookies.”  So many people have asked me for the recipe.  Here it is!

1/2 C. Butter (unsweetened) softened

1 C. Splenda (1/8 to 1/4 C. if you use the packets)

1 TBS. Vanilla

1/8 Tsp. baking powder

2 eggs

2 C. Almond Flour (Red Mill)

Pre heat oven to 350 degrees

Let butter sit out at room temperature until soft. Mix all ingredients except almond flour.  Then, gradually add almond flour until you have a thick dough.  Cover dough in a bowl with plastic wrap.  Place in refrigerator until hard.  Remove hardened dough from refrigerator. Place on wax paper and form into a log or roll. It should look like the roll of Pillsbury cookie dough.  Place back in refrigerator to harden.  Be careful, as soon as you take the dough out it tends to begin getting soft. Don’t leave it out for too long. Also, you can add more Splenda according to your taste.  If you have a sweet toooth, just taste a pinch of the dough and add more splenda if you like your cookies sweeter.

Remove cookie dough log from the refrigerator.  Cut 1/8 to 1/4 inch slices and place on cookie sheet. Place a nut in the center of each cookie (optional). Almond or Walnut is great.  Then, sprinkle splenda on top of cookie (optional). 

Place cookie sheet in oven.  Bake at 350 until golden brown.  Keep an eye on the cookies, all ovens are different and may require shorter or longer baking time. The edges of cookies will be dark brown.

Remove cookies, cool them and ENJOY!


4 Responses

  1. Thanks Angela! I can’t wait to try this recipe!

  2. Ohhh, this sounds delicious and easy to make. I’m a Type 1 diabetic, so this is a great recipe to add to recipe box. Thanks!

  3. Wow! And you do have a blog too! These look delicious. Can you email me some to Belgium? ; ) ) )

  4. thanks again! I am making them now… but as i added the butter and eggs, I’d have to say they are not completely sinless… hee hee! I can’t wait to eat!

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