Sugar-Free and Gluten-Free Cookies with Almond and

Sugar-Free and Gluten-Free Cookies with Almond and

 

 

 

 

 

 

 

 

Ingredients

Yield : 18

Ingredients

  • 1/2 cup margarine (trans-fat free, be sure not to choose a margarine that has water for the first ingredient)
  • 11/2 cups almond meal (I use Bob’s Red Mill brand)
  • 2 tbsps flaxseed meal (I use Bob’s Red Mill brand)
  • 1 cup splenda granular (or stevia-in-the-raw granulated sweetener)
  • egg
  • vanilla (1/2 tsp., I use Mexican vanilla)
  • baking soda (1/4 tsp.)
  • cream of tartar (1/4 tsp.)
  • 2 tbsps splenda (or Stevia-in-the-Raw Granulated Sweetener)
  • ground cinnamon (1 tsp.)

Directions to make Sugar-Free and Gluten-Free Cookies with Almond and

In large mixing bowl, beat margarine with electric mixer for 30 seconds. Add half the almond meal, Splenda or Stevia, flaxseed meal, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until thoroughly combined. Beat in the rest of the almond meal. Cover bowl and chill several hours, or as long as overnight.

Preheat oven to 350 F. Combine 2 T Splenda and ground cinnamon on plate. Use a tablespoon to scoop out dough, then roll into a small ball and roll in Splenda or Stevia/cinnamon mixture. Place on cookie sheet about 2 inches apart. (I used a fork to smash the cookies down, which is optional.)

Bake for 15-20 minutes, until cookies are slightly firm and starting to brown. (I got distracted and baked them a few minutes too long, but they still tasted great.) Cookies will get more firm as they cool. These cookies are a bit more crumbly than regular cookies, but I thought the crisp texture was really nice. Cookies will keep for a few days, or can be frozen for a few months.