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Home » Recipes » Low Carb Cookies
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Low Carb Cookies

These cookies only have 2 net carbs each. This recipe was not tested in the Bob’s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

  • 1 cup Butter
  • 1/4 cup Powdered Splenda
  • 2 cups Low-Carb Baking Mix
  • 1 cup Almonds, ground (unblanched)
  • 1 tsp Vanilla
  • 1/4 tsp Almond Extract
  • 1 Powdered Splenda (for rolling)

Directions

Preheat oven at 300°F.

Cream thoroughly the butter and then add the Splenda, low carb baking mix, almonds, vanilla and almond extract. Make sure to mix well, using your hands. Shape into crescents about 3-inches long and ¾-inch thick.
Roll in powdered Splenda. Place on baking sheet and bake for 35 minutes.

Cool partially, then roll in Splenda again. After completely cool, place in storage container on parchment paper or waxed paper one layer at a time. Makes 36 cookies.

Low Carb Cookies

Rating

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Products Used in this Recipe

Mixes
Low-Carb Baking Mix

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Ratings & Comments (1)

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*****

1 Review

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*****
Jonathan Wexler December 15, 2013
Excellent delicate cookies. texture and presentation very similar to Kourabiedes Greek cookies. I made them without powdering them. Flavor is lovely. Texture is VERY light and verges on crumbly...sort of melts in your mouth. I will gladly make them again. Perfect as a tea cookie.

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