Ok, I was doing some experimenting and wala--these wonderful cookies were born. I'm so excited about them. They are like macaroons meets sugar cookie. Now I got your attention. Now this is for a 1/2 recipe-which makes about 25 cookies. So you can easily double and freeze them or take your time eating them. They are very addictive. So watch out.
1 stick of salted butter-softened
1/3 c brown sugar sub. (I used DIABETISWEET)
1/3 c splenda
1/4 tsp almond extract
1/4 tsp vanilla
1/2 tsp coconut extract
1/2 of a small box of sugar free instant cheesecake pudding mix
1 egg
3/4 c vanilla whey protein powder ( I used Designer Whey)
1/2 c almond flour
1/2 tsp baking soda
1/2 c unsweetened coconut
1/3 c walnuts
CREAM BUTTER, SUGAR SUBS, EXTRACTS AND PUDDING MIX TOGETHER. ADD EGG AND MIX WELL. ADD FLOUR AND WHEY POWDER THEN PUT IN BAKING SODA. MAKE SURE EVERYTHING IS MIXED WELL THEN ADD NUTS AND COCONUT. SHAPE INTO 1 INCH BALLS AND PLACE ON UNGREASED COOKIE SHEET. BAKE FOR 10 MIN OR UNTIL GOLDEN BROWN. LET COOL ON BAKING RACKS. ENJOY!
1 stick of salted butter-softened
1/3 c brown sugar sub. (I used DIABETISWEET)
1/3 c splenda
1/4 tsp almond extract
1/4 tsp vanilla
1/2 tsp coconut extract
1/2 of a small box of sugar free instant cheesecake pudding mix
1 egg
3/4 c vanilla whey protein powder ( I used Designer Whey)
1/2 c almond flour
1/2 tsp baking soda
1/2 c unsweetened coconut
1/3 c walnuts
CREAM BUTTER, SUGAR SUBS, EXTRACTS AND PUDDING MIX TOGETHER. ADD EGG AND MIX WELL. ADD FLOUR AND WHEY POWDER THEN PUT IN BAKING SODA. MAKE SURE EVERYTHING IS MIXED WELL THEN ADD NUTS AND COCONUT. SHAPE INTO 1 INCH BALLS AND PLACE ON UNGREASED COOKIE SHEET. BAKE FOR 10 MIN OR UNTIL GOLDEN BROWN. LET COOL ON BAKING RACKS. ENJOY!
Those look awesome! I'm adding you to my low carb blogroll. Hope this is okay. :)
ReplyDelete