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Ingredients

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.

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