Mixed Nutty Cookies
Mixed Nut Cookies
Ingredients (for all types) Mix together in a bowl: 100g ground almonds 50g vanilla 90% soy protein powder 50g toasted ground hazelnuts* Other Stuff: 50g butter 2 large eggs 1 teaspoon baking powder 1 dessertspoon heavy/double cream 3-4 tbs Splenda 1 tsp vanilla extract 1 tsp almond extract To make Beat the splenda and butter together until well mixed. Then add the eggs and mix REALLY well. If it splits, add in a tbs of the almond mixture and beat again. Gradually add in all the mix. Add in the dessertspoon of cream if it’s too stiff/dry looking. Grease a baking tray. I used half the mix formed into heaped teaspoonfuls just put onto a baking tray. Bake for about 10 minutes at 175C. They came out like a cross between a macaroon and a little cake. The other half I did this to: Add in 1 heaped tsp sugar free peanut butter. Then add one heaped teaspoon of sugar free almond butter. (or use all peanut) Mix well and form into balls. Place on a baking tray (they don’t spread very much) and flatten down with a fork. Bake for 10 minutes or just under at 175C. They look like peanut butter cookies! *note I toast and grind my own nuts. They taste sooo much better this way! If you use all hazlenut, add some orange flavouring. It works! **The almond butter I got from a health food shop. You can buy it online too at www.avidlite.co.uk. You can use whatever sugar free nut butter you can find. The almond one made them almost Christmassy. |
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