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.