I came up with these tinkering around with another cookie recipe and I really like this one. I love walnuts in ANYTHING! You could substitute pecans if you prefer. A bit of unsweetened coconut would be a nice additions to these if you’re of a mind. A few raisins (if in maintenance) would probably also be good in these. You need to wait until OWL to enjoy these.
½ stick butter, unsalted (2 oz)
½ c. Splenda, granular
1 c. almond flour
4 T. lecithin granules (or 2 T. oat fiber if you prefer)
½ c. walnuts, chopped
½ tsp. vanilla
Soften butter and add Splenda. Beat and add eggs. Add lasts 4 ingredients and stir well to blend. Drop by fairly full teaspoonfuls onto greased cookie sheets at 350º for 10-12 minutes, until lightly browned. Lecithin will at first cause oil bubbles on surface of baked goods but this will disappear as they cool. After cooling, remove from sheets and store in covered container.
NUTRITIONAL INFO: Makes 32 cookies (1½”) each containing:
5.28 g fat
1.47 g carbs
.6 g fiber
.8 g NET CARBS
1.44 g protein
15.9 mg. sodium