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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 80 |
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Sugar free cookies to satisfy that sweet tooth. Ingredients:
4 ounces low-fat cream cheese, softened |
2 tablespoons butter |
2 eggs (seperated) |
1/2 cup splenda granular, sugar substitute |
2 teaspoons vanilla extract |
2 teaspoons lemon peel |
1/4 cup flour |
1/4 cup wheat gluten flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 1/2 cups almond flour |
Directions:
1. Combine cream cheese, butter and 2 egg yokes in a bowl. Beat until thick, smooth and creamy. Do not under beat. Add the egg whites and beat for another minure. Stop mixer. Add remaining ingredients, then mix at a slow speed or by hand. Refrigerate dough for at least 30 minutes or until it can be handled without sticking.
2. Form balls the size of small grapes and put them on a cookie sheet. All room for expansion. Flatten each cookie slighty with your fingertips. Cookies can be pressed flatter using the under side of a mug or glass rubbed with flour to avoid sticking. Bake cookies for 8-12 minutes. Cookies should be barely golden with slightly darker edges.
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