Basic Vanilla Cookies
 

I know something like this has been posted, but I thought I'd share my experience. I wanted to make a single serving and they were delicious. They texture was very cakey. I cannot get over how well almond flour performs in baked goods. I could see these as a base cookie for any number of variations like almond, lemon, etc and could be iced with a butter/heavy cream flavored icing as well. They would also be a great base for a strawberry shortcake. 7.5 g carbs with 3.3 g fiber, 4.2g net carbs for 3 cookies

1 ounce almond flour
2-3 packets of splenda (I used 3 but will try 2 next time)
dash baking powder
dash cream of tartar
1 TBL melted butter
1/4 - 1/2 of a beaten egg
dash vanilla

Mix well and drop onto greased cookie sheet and bake at 350 for 7-8 minutes.

i will have to try this recipe out some night. sue

Thanks Elle. My boyfriend is gluten intolerant, and tiramisu is his fave food. It uses these cookies that he can't have anymore. If I could find something that could be used as a substitute, that would be cool.

In the meantime, I can't wait to eat all the tiramisu-cookie-failures LOL.

I think that those cookies would make an excellent base for the tiramisu. Tiramisu is my favorite dessert also! I was actually thinking of that myself, but I'm already happy with the rev roll as a base for the tiramisu. The texture of the cookie will not be like the texture of the ladyfingers, the rev roll is actually closer to that texture, but I still think these cookies would make a good base as any kind of cake and there are recipes on the net for almond flour cakes! Let me know if you try it!

Without you thinking I'm totally dense, how much would '1 ounce' of almond flour measure out to be in a measuring cup?

Lisa

Oh, sorry, it's 1/4 C! ;)

Thanks Elle.

Lisa

Okay, yeah, these are amazing. YUM! And so quick and easy to make. Thank you!!!

I made something similar yesterday for my son. We are trying to give him low carb subs for his favorite snacks. I added a little unsweetened coconut to mine though. They tasted like the chinese restaurant almond cookies :D

My next trick (when I get some more weight off) is to try adding some of the unsweetened coconut to mine! :yum:

Hey, do you think if I put that unsweetened coconut in my FP, I can make coconut flour? It's dry, not moist, like the coconut you get in the grocery store.

I think so. Would be worth an experiment :D

Someone who used to post on here, Cissie, used to do that all the time. She also used her Magic Bullet to make coconut flour from unsweetened coconut. I use coconut flour in place of almond flour all the time - love the taste & texture if gives. I'm not too fond of the grittiness of the almond flour.

Get some more weight off?? Your stats sound perfect, in fact you've gone sailing past goal.

Also, your cookies sound delicious so I'm going to make some today.
This might sound like a silly question, but would quarter of a teaspoon suffice for a dash?

Thanks ElleH

At 5 feet 6 and 150 pounds with a frame on the border between small and medium, I am still pretty overweight. I just set that goal as something that I could I might could reach--since being 150 pounds was the biggest I ever was when I was single. I would rather be in the mid to upper 130's, as I did achieve in Sept. I would love to be 130, which I consider to be my "ideal weight," but I've given up on that.

And even though my pictures at 144 look really good, 144 looks much better coming down than going up. I don't look that thin now, I assure you.

I just don't want to adjust my "goal" b/c I need to remember how far I've come and not how far I have to go! :) It's the only thing that keeps me going some days.

I understand. We usually know what's right for our own bodies, although in my humble opinion you lookin' mighty fine!

Now about that dash of baking powder and Cream of tartar, I know I'm starting to sound pedantic but I want the best possible results for my delicious cookies. Would you say 1/4 teaspoon of each would be adequate?

For sure 1/4 tsp is enough. I just put a little on the tip of of teaspoon. I'm sure it was between 1/8 and 1/4 tsp of each. And I don't know that the cream of tartar is even needed. I just saw it in a similar recipe somewhere and decided to add it. I think the next batch I make, I'll leave it out and see what the difference it makes. There are some of these cookies in my future, either today or tomorrow, I think!

BTW, the almond flour wasn't gritty in these cookies. I was surprised by that. I almost couldn't tell they were made with AF.

nevermind, I'll post it when I try this new way again, as I forgot to add the sweetener and I undercooked them, too.

Here's a picture:

Thanks Elle
I'm hoping to find the time to make them tonight. I'll let you know how they go.

I made these this morning - came out very cake-like and spongy - very good taste. I used 4 drops of Sweetzfree in place of the Splenda packets. Great recipe! :thup:

Tried em today....great. Thx

These sound great too, I thought this was going to be all meat and salad, I can't get over how creative people are with the plan.

Wow, Elle -- I gotta try these!

Made these again last night, except I used coconut flour instead of almond, upped the butter to 3T and added a dash of heavy cream and grated lemon. EXCELLENT!!! I am thinking that two of these with some raspberry DV flavored whipped cream in between and frozen would be a great summertime treat. Seems like there are lots of variations to be had on this recipe.

I would think playing with the flavored extracts would make some yummy cookies with this recipe too! Thanks Elle!

Elle, I can't resist letting you know that one of our Victoria BC group (who is notorious for not knowing which part of her kitchen is called an oven) actually got up the courage to turn on that big hollow box and mix up a batch. It was a success and I think she's hooked. Now THAT, whether you realize it or not, is a really big feather in your cap!!!!

Glenda

Another variation last night - coconut flour still, but rum extract instead of vanilla, and nutmeg sprinked on top. Eggnog! These cookies are SO moist and cakey. It is seriously like eating a real cookie to me.

Glenda - I might have to withdraw my forgiveness here! :lol: :lol:

You might have to come over and give me a better orientation to that strange room with the hollow box and the really big cold box that Mouse keeps emptying of all the food I put in there!!!

Elle - the cookies were great, and amazingly enough, looked just like the picture!

:bhug: Julie

I am SO GLAD you guys are enjoying them...and am looking forward to trying some of those variations myself!!!

I'm always happy to introduce someone to the joys of LC cooking! ;)

I love these cookies, even my picky DH will snarf these up.