Ingredients
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3 cups carob chips
3/4 cup almond butter
1/3 cup Splenda sugar substitute, brown
2 tablespoons half-and-half
1 cup almond flour
1/2 cup flax seed meal
1/2 teaspoon salt
1/2 cup butter or 1/2 cup shortening
1/3 cup Splenda sugar substitute
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
Preparation
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Heat oven to 375\u00b0F
Beat butter and almond butter in large bowl until well blended. Add 1/3 cup Splenda granulated sugar and Splenda brown sugar; beat until fluffy. Add egg, half-and-half, and vanilla; beat well. Stir together almond flour, baking soda and salt; gradually beat into almond butter mixture.
Shape dough into 1-inch balls. Roll in Splenda granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press carob chocolate chips into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
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