So I made almond flour cookies a couple nights ago and they were good, but a bit grainy. Abbey said well why not add some Carbquik and maybe the texture will be more like a cookie. Well what do you know? She was RIGHT! This makes the best “soft batch” type cookie! Not even kidding. It still tastes like a cookie but it’s soft like a biscuit would be on the inside, so we call them “biscookies”. LOL. Check it out!
They are even good for breakfast!
Now on to the recipe and nutrition information.
1 stick of butter or margarine room temp
1 extra large egg room temp
1 cup sweetener of choice
1 tbsp cinnamon
1 cup almond flour
1/2 cup Carbquik
1 tbsp vanilla
4 tbsp or so sugar free chocolate chips
First put the butter and sweetener in a bowl and with a mixer mix until they are blended. Highly important that the butter is room temp!
Next, add the egg and blend that in.
Add vanilla and blend.
Add dry ingredients of cinnamon, almond flour and carbquik. Blend until you get a cookie dough.
Add chocolate chips and blend.
Prepare the oven to 375 degrees and line a cookie sheet with parchment or spray with cooking spray just in case. 🙂
Make 9 cookies by rolling them into a ball in your hand (dampen hands) and then pressing them on the sheet. This should make 9 large ones.
Bake for about 15-20 minutes, checking them for being golden brown on top after 15 minutes. If they still lack a minute or two, cook them a smidge more but do not overcook as they will become hard and crunchy.
Nutrition is as follows for 9, PER COOKIE. Please know that you should ALWAYS check your labels of your own ingredients you use as they could differ from mine.
Net Carbs: 3
Here is a link to full nutrition information for the cookies I made: http://www.myfitnesspal.com/recipe/view/163861063733245