Ingredients
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1/2 cup softened butter
1 large egg
1/2 cup Splenda brown sugar blend
1/2 cup Splenda sugar substitute
1 teaspoon vanilla extract
3/4 cup smooth almond butter
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons wheat gluten
2 tablespoons ground flax seeds
1 cup almond flour
3/4 cup Atkins baking mix
Preparation
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Blend top five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well.
Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients. Mixture should not stick to bowl or spatula. If too sticky, add 1 T additional Atkins baking mix and blend. Repeat if necessary.
Use tablespoon and form into 1\" balls. Spray non-stick baking sheet with pam (lightly), or just place on non-stick pan.
Press down balls with a fork in criss cross pattern.
Bake at 375 for 12-15 minutes, until browned.
Remove and cool on cookie sheet.
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