LOW-CARB SOUR CREAM DROP COOKIES
These are lovely, soft cookies! On a diet, the hardest thing for me is not being able to have sweets. So I've been re-vamping some of my recipes to make them low-carb with the substitution of almond flour and Truvia for flour and sugar.
Provided by Barbara Heckenlively
Categories Cookies
Time 25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Move rack to top of the oven. Combine first four ingredients and mix well. Then add the next five ingredients and mix. Add flour and rinds last. Mix well. Mixture should be the consistency of very thick oatmeal.
- 2. Allow mixture to sit for about 15 minutes to thicken. Stir and drop by tablespoonfuls onto a non-stick cookie sheet. Sprinkle with sliced almonds. A non-stick or teflon baking sheet is very important as the cookies are soft and cake-like and could stick and break apart while removing on any other type of cookie sheet.
- 3. Bake for about 9 minutes. Cookies will look very light on the top, almost like they are not set. But if the bottoms are a little brown around the edges, remove from the oven. Let cool for a couple of minutes and then carefully remove from cookie sheet.
- 4. I used lemon extract, but you could experiment with vanilla or other flavorings. If you're not dieting, you can use your imagination and try adding one of the following: lemon frosting, coconut, raisins, nuts, cranberries, baking chips, cut up dried apricots .. etc.
ALMOND TEA COOKIES
Make and share this Almond Tea Cookies recipe from Food.com.
Provided by littleturtle
Categories Dessert
Time 30m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In a mixing bowl, cream sugar and butter.
- Beat in the oil, extract, baking soda, salt, flour, and nuts.
- Mix well and form into small balls (3/4-inch).
- Bake for 12-15 minutes on a greased cookie sheet.
- Roll in powdered sugar and cool on cake rack.
KETO ALMOND COOKIES
Soft, tender Keto Almond Cookies are full of sweet almond flavor. With less than one net carb a piece this recipe for keto cookies is a must.
Provided by Taryn
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Line two large cookie sheets with parchment paper.
- Combine the dough ingredients in a food processor or stand mixer and mix until incorporated.
- With a small cookie scoop, scoop dough into 30 balls, and roll in the almond meal. Please the balls on the prepared baking sheet. Place on the prepared baking sheets.
- Bake for 14-16 minutes until they are barely golden.
- Store at room temperature for 2-3 days. For longer storage, they can go in the refrigerator but need to be at room temperature before serving for the right texture.
Nutrition Facts : ServingSize 1 cookie, Calories 60.6 kcal, Carbohydrate 1.5 g, Protein 1.5 g, Fat 5.8 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 14.7 mg, Sodium 26.1 mg, Fiber 0.6 g, Sugar 0.3 g, UnsaturatedFat 0.9 g
LOW CARB ALMOND COOKIES
During the holidays my family has a longstanding tradition of baking cookie trays for family and friends. This year, my circle includes a friend who has been advised by her doctor to dramatically reduce her carbohydrate intake. Not wanting to leave her out of the cookie circle, I tracked this recipe down on the web and have posted it here for others interested in low-carb baking. The resulting cookie is a little crumbly like a shortbread with a soft nutty flavor. I like the variation, my own, of adding the egg as the cookie holds together more and has a thin marzipan like center. A bit too rich for my low-fat taste buds but a certain hit for a low-carb diet. According to the recipe these have about 2.7g carbs per cookie.
Provided by justcallmetoni
Categories Dessert
Time 25m
Yield 16-18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
- Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
- Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
- Let cool on sheet for 5 minutes before removing.
- For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.
Nutrition Facts : Calories 76.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 123.5, Carbohydrate 6, Sugar 2.9, Protein 0.1
LOW CARB CREME FILLED ALMOND TEA COOKIES
Light delicious cookies that I had when I was a kid. This is a low carb, sugar free adaptation. Very light pastry cookie with an almond filling. Very labor intensive to make, but worth it!
Provided by docbower
Categories Dessert
Time 1h40m
Yield 28-32 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Using stand mixer on low speed, creme butter and add flours and creme and baking powder. Do not overmix. Add soy flour as needed to make a non sticky batter.
- Preheat oven to 375 degrees F.
- Roll out dough to less than 1/8" thick on a surface lightly floured with soy flour. A silicone mat is desirable. Use a round cutter such as a shot glass to cut round cookies 1 1/4" in diameter. A 1" copper pipe fitting from a home improvement store also works very well. Place the cookies on an ungreased cookie sheet 1/4 inch apart.
- Using a fork, pierce each cookie in four parallel rows. Sprinkle each cookie with splenda. A salt shaker works well for this purpose.
- Bake cookies for 8-10 minutes until golden and puffy. Do not brown.
- Remove cookies from sheet to cooling rack at once. A metal spatula is best to remove cookies from sheet. They will be brittle, especially when hot.
- Make the creme frosting. Either used powdered erythritol and splenda, or powder it yourself to the consistency of confectioners sugar using either a food processor with an S blade or a coffee grinder. Combine the powdered erythritol, splenda, almond extract, butter and heavy creme. Add the red food coloring and mix until smooth and creamy.
- Make sandwiches with the cookies so the splenda coated side of the cookie is facing towards the outside. (optional) May gently heat creme frosting in microwave to facilitate spreading it onto cookie.
- Refrigerate (optional).
Nutrition Facts : Calories 36.1, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.5, Sodium 27.5, Carbohydrate 0.5, Protein 0.6
LOW CARB SUGAR-FREE ALMOND COOKIES
I have not tried this recipe. I got this recipe from Wifezilla's Way. These whip up in minutes and taste a lot like those cookies you get at the Chinese restaurant...only better!
Provided by internetnut
Categories Drop Cookies
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled high. Place a whole almond in the middle of each cookie.
- Bake for approximately 10 minutes in a 350º oven or until the edges on the bottom begin to turn golden brown.
Nutrition Facts : Calories 39.8, Fat 3.4, SaturatedFat 2.2, Cholesterol 41.3, Sodium 25.2, Carbohydrate 0.7, Fiber 0.3, Sugar 0.2, Protein 1.5
SESAME CARDAMOM TEA COOKIES
A lightly sweet biscuit-like cookie with tons of sesame and cardamom flavor. These cookies are on the crisp and dry side, and best served with coffee or tea.
Provided by Meghan O
Categories Dessert
Time 1h23m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Combine flour, cardamom, salt, and baking powder. Set aside.
- Mix the sugars and butter ( or margarine) over medium speed until fluffy.
- Mix in the tahini (make sure to mix well), then the vanilla, sesame seeds, and ginger (if using).
- Over low speed, add flour mixture. Dough should be a bit crumbly (much like shortbread dough).
- Cover dough with plastic wrap and chill for about an hour.
- Preheat oven to 350.
- Shape dough into small balls (about 1 inch or 15 grams).
- Arrange onto a baking sheet (I use baking mats, but parchment also works).
- Using a glass, press the cookies down into discs. You may need to dip the glass in water to prevent the cookies from sticking to the glass.
- Bake about 8 minutes until the edges are slightly browned.
- Cool for a few minutes on the baking sheet before transferring to a wire rack.
Nutrition Facts : Calories 875.6, Fat 53, SaturatedFat 9.5, Sodium 645.8, Carbohydrate 90.1, Fiber 6.1, Sugar 34.8, Protein 14.4
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