Ok – I already made almond cookies, but I never do anything the same twice and tried it a bit differently.
First, I had already made almond flour by grinding a boatload of almonds in a food processor. Don’t like food processors – they seem like an awful lot of work for most things, but it was just the tool needed to turn 6 lbs of almonds into a coarse ‘flour’. I keep this stuff refrigerated.
I also bought the Splenda in the box – which beats opening up 20-30 packets of the stuff.
So anyway, my ingredients:
- 3 cups almond flour
- 1/2 cup Splenda (the box stuff, not the packets)
- 3 eggs
- 1 stick of butter
I mixed, then rolled into meatball-sized balls. They don’t spread or change shape in any way so I packed them rather densely into my whiz-bang toaster oven, set it to bake, which it believes is 350 degrees for 30 minutes.
The result was good. They turned out just a little hard on the outside with a softer inside. These are crumbly cookies and I did keep the sweetness on the low side – I don’t like a super-sweet cookie. You can add more eggs and sugar and see what happens – that’s what I’ll try the next time.
Probably not safe for induction unless you limit yourself to maybe one – just to stave off that ‘sugar jones’. Nuts can be a problem for some people so be careful out there.
Low Carb Confidential 
Try these, we just caught this show yesterday and it will be the first recipe I make in two weeks when the first phase of induction is over!
Magical Peanut Butter Cookies Recipe courtesy Paula Deen
Show: Paula’s Home Cooking
Episode: Healthy Cooking
1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a large baking sheet (or use parchment paper).
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
omg thank you!
I’ve been searching everywhere just to look for this recipe.
You’ve made it so understanding and simple too.
Im the lazy type that wants to make food but is confused by it but yea.. i m actually up for cooking now.