These delicious, chewy cookies are made from my Almond Butter Cookie recipe, which I have found to be a very versatile cookie dough. The mildly sweet, fairly neutral almond taste yields a punch of sweet blueberry right in the middle. If you can afford the extra carbs, you might want to press 4-5 berries into each of these (each additional berry has about .2 carbs). I was looking to keep the carb count low for the basic cookie however. This is one cookie that is NOT very good hot right out of the oven. Not only are they very delicate when still hot, but their flavor improves when cooled completely. That’s also when they achieve their chewy quality. These are not suitable for Atkins Induction, but are OK once you get to Phase 2 nuts and seeds level.
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½ c. coconut oil or melted butter
2 T. almond butter
1 T. vanilla extract
1 egg, beaten
¼ c. sugar-free honey
2 c. almond flour
½ c. coconut flour
1 T. oat fiber
1 tsp. glucomannan powder
½ c. granular Splenda (or equivalent sweetener of your choice)
1/8 tsp. salt
½ tsp. baking soda
1 T. erythritol
28 fresh blueberries
DIRECTIONS: Preheat oven to 350º. Measure out wet ingredients (all but the berries) into a medium mixing bowl. Add the Splenda and beat these together until smooth. Measure the remaining dry ingredients on top of the wet and stir them together until they are mixed well and form a fairly stiff cookie dough. Using a teaspoon, scoop up enough dough to form a 1″ ball when rolled in your palms. Repeat 27 times, as consistently this recipe makes 28 cookies for me. Place the balls of dough onto parchment lined or silicone lined sheet pans about 1″ apart (they don’t spread out much during cooking). Press them slightly flat with your hands, dimple the center of each cookie with your index finger to make a depression for the berry. Place a berry into each depression and press slightly (not too hard or it may burst). Pop the pans into the hot 350º oven and bake for about 10-11 minutes or until lightly browned. These are better not overly browned. Remove from oven and completely cool on the pans. Remove to a covered container or enjoy at once.
NUTRITIONAL INFO: Makes 28 cookies, each contains:
9.2 g fat
4.17 g carbs, 1.81 g fiber, 2.36 g NET CARBS
2.4 g protein
46 mg sodium