Last night at around 11pm I was dying for something sweet to eat so I decided to be semi good and make some sugar free cookies. They turned out sooo good.
Sugar-Free Almond Flour Peanut Butter Snickerdoodles
1/2 cup butter or margarine
1 1/2 cups almond flour
3/4 cup granular Splenda
1/4 cup Splenda brown sugar
1 egg
1/2 cup Natural peanut butter
1/2 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. cream of tartar
Combine the butter, 3/4 cup almond flour, 3/4 cup Splenda, 1/2 cup peanut butter, 1/4 cup Splenda brown sugar, egg, vanilla, baking soda, and cream of tartar and blend well with mixer. add in the other 3/4 cup of almond flour, mix thoroughly. Let sit for like 30 minutes.
I greased my cookie sheet but parchment paper works great too. Scoop cookies onto the cookie sheet and flatten out. I then sprinkled mine with a good amount of cinnamon and splenda. Bake cookies for 14-16 minutes, until they're starting to brown.
Remove cookies add to a cooling rack and let cool 20-30 minutes before serving.
I based this recipe on a standard sugar free snickerdoodle recipe. They turned our really good for sugar free cookies, a bit crumbly but even Sam liked them which is a huge accomplishment when it comes to sf baking :)
No comments:
Post a Comment