Low Carb Almond Sugar Cookies Recipes

Steps:

• Preheat oven to 300°F.
• Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
• Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
• Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
• Let cool on sheet for 5 minutes before removing.
• For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.

Steps:

• Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
• Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
• Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
• Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F
• Combine and mix all dry ingredients.
• Add softened butter and rub into dry ingredients until even (produces a slightly grainy texture).
• Add egg whites and mix well.
• Using a leveled tbsp, plop dough onto parchment paper. Press each cookie down with a fork. You can use your fingers to fix the shape.
• Bake 18-20 minutes depending on desired -- brown-ness I guess. I like mine darker, so 20 minutes is good and still gives you a soft middle.
• Remove to cool on a wire rack and munch away.
• Notes: I used natural almond flour, not blanched, so my cookies are dark to begin with. I think either would be fine for the recipe.
• I suggest melting some dark chocolate and dipping the cookies in half way for extra yumminess. Lindt 85%, 90% or even 99% would be good depending on your needs.
• Totals per cookie: 63 Calories, 5g Fat, 3g Protein, 2 Carbs, 1 Fiber, .73 Net Carbs. If you count Truvia, net carb is 2.33g per cookie.

Steps:

• Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled high. Place a whole almond in the middle of each cookie.
• Bake for approximately 10 minutes in a 350º oven or until the edges on the bottom begin to turn golden brown.

Steps:

• In a mixer with paddle attachment, cream together the first three ingredients until creamy and fluffy.
• In a small bowl, mix together the flour, wheat gluten and baking powder. Add a pinch of salt if you like.
• Once the mixture is creamed, add vanilla and mix well.
• Now add Splenda and mix well.
• Stir in the flour mixture by hand.
• Finally stir in the almond flour.
• Refrigerate the dough for about 30 min to make it easier to work with.
• Preheat oven to 325°F Line baking sheet with parchment.
• Form small marble size balls of the dough.
• Put a ball of dough on the parchment and using the flat bottom of a glass press to flatten. Using a piece of parchment between the glass and dough will prevent it from sticking.
• Bake in the oven for 8-10 min until the edges for golden.
• Cool on a rack, and store in an airtight box.
• Optional - coconut, coconut extract, almond extract, lemon extract, cinnamon etc.
• I like to drizzle sugar free caramel or maple syrup over the cookies for a sweet delectable treat. Frosting for the lazy!
• Note - 1 packet Splenda = sweetness of 2tsp sugar = 1 carb or less.

Steps:

• Using an eletric mixer, cream the butter, then blend in the egg yolk, sweetener, and extracts.In a separate bowl, break up the almond flour with your hands, then mix it with the remaining ingredients. Add the dry mixture to the butter mixture and stir until evenly blended. Cover and refrigerate the dough for 1 hour.
• Shape the dough into 1 1/4-inch balls and place them on a large cookie sheet, evenly spaced. Refrigerate the cookies on the sheet for 15 minutes while you preheat the oven to 350.
• Bake the cookies for 20 minutes. Cool them on the sheet for a minute or so, then transfer to a rack to finish cooling.