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LC Flaxseed Almond Cookies – from Debbie Cusick
1 cup almond butter
4 tbsp. (1/2 stick) butter
1 tsp. almond extract
1/4 cup flaxmeal
1/4 cup 0-carb protein powder (I use egg protein)
Sweetener to equal 1/2 cup sugar (I used a mixture of Splenda, Equal Measure, Sweet 'N Low Brown and liquid saccharin).
Melt butter in microwave or over low heat. Remove from heat source and stir in the almond butter. Then add eggs, sweetener and almond extract. When smoothly blended add in protein powder and flaxmeal.
Take small chunks of dough and roll into balls (a bit less than one
inch) and place on ungreased baking sheets. At this size the recipe should
make about 2 dozen cookies. After they are all on baking sheet flatten
the balls tightly with tines of a fork. Bake at 325 degrees for about 15
minutes, then cool.