Lo-Carb Almond Butter Cookies

Ingredients

• 1/2 cup softened butter
• 1 large egg
• 1/2 cup Splenda brown sugar blend
• 1/2 cup Splenda sugar substitute
• 1 teaspoon vanilla extract
• 3/4 cup smooth almond butter
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons wheat gluten
• 2 tablespoons ground flax seeds
• 1 cup almond flour
• 3/4 cup Atkins baking mix

Directions

1. 1

   Blend top five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well.

2. 2

   Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients. Mixture should not stick to bowl or spatula. If too sticky, add 1 T additional Atkins baking mix and blend. Repeat if necessary.

3. 3

   Use tablespoon and form into 1" balls. Spray non-stick baking sheet with pam (lightly), or just place on non-stick pan.

4. 4

   Press down balls with a fork in criss cross pattern.

5. 5

   Bake at 375 for 12-15 minutes, until browned.

6. 6

   Remove and cool on cookie sheet.