Ingredients: 1/2 cup trans-fat free margarine (be sure not to choose a margarine that has water for the first ingredient)
1 1/2 cups almond meal
2 T flaxseed meal
1 cup granular Splenda
1 egg
1/2 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. cream of tartar
Put on a plate for rolling cookies:
2 T Splenda
1 tsp. ground cinnamon
How To Prepare:
1.In large mixing bowl, beat margarine with electric mixer for 30 seconds. Add half the almond meal, Splenda, flaxseed meal, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until thoroughly combined. Beat in the rest of the almond meal. Cover bowl and chill several hours, or as long as overnight.
2.Preheat oven to 350 F. Combine 2 T Splenda and ground cinnamon on plate. Use a tablespoon to scoop out dough, then roll into a small ball and roll in Splenda/cinnamon mixture. Place on cookie sheet about 2 inches apart.
3.Bake for 15-20 minutes, until cookies are slightly firm and starting to brown Cookies will get more firm as they cool. These cookies are a bit more crumbly than regular cookies, but I thought the crisp texture was really nice. Cookies will keep for a few days, or can be frozen for a few months
2.Preheat oven to 350 F. Combine 2 T Splenda and ground cinnamon on plate. Use a tablespoon to scoop out dough, then roll into a small ball and roll in Splenda/cinnamon mixture. Place on cookie sheet about 2 inches apart.
3.Bake for 15-20 minutes, until cookies are slightly firm and starting to brown Cookies will get more firm as they cool. These cookies are a bit more crumbly than regular cookies, but I thought the crisp texture was really nice. Cookies will keep for a few days, or can be frozen for a few months
Service : Makes about 15 cookies
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