LC Almond Cookies
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.
Each cookie (based on 24 cookies has) 93 calories, 7.8g fat, 1g sat fat, 2.75g carbohydrate, .6g fibre, 3g protein