How to make it

  • Preheat oven to 350 degrees F.
  • Mix almond flour with Splenda, sifting until well blended.
  • In a separate bowl, lightly beat egg and then mix well with extracts and softened butter.
  • Add to dry ingredients and mix really well.
  • Add optional coconut, raisins or pecan pieces if desired.
  • Form dough into24 small balls.
  • Space evenly on two ungreased non-stick cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of 3, very evenly).
  • Press moderately to flatten to a silver-dollar pancake size.
  • Can sprinkle with Splenda if desired.
  • Bake for approximately 20 minutes at 350 degrees F. They will slide right off the cookie sheet (no need for parchment paper).
  • Cool 5 minutes before eating. Most people can't tell they are not the real thing (made with flour and sugar). These are soaddictive and go like wildfire! Makes 24 small cookies.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes