Comment by Judith on December 22, 2009 at 2:37pm

Not bad, but I'd rather Gerri's almond flour "sugar" cookie recipe anyday---only a couple of carbs! And I've developed several variations, including making them with a carb-neutral chocolate, raw coconut and other little treats. I've served them to non-d's and they don't have a clue....Yummy....

Comment by Scott Davis on December 30, 2009 at 9:42am

Thanks for the recipe!! Can't wait to try. Judih, can you post the one you are talking about too?

Comment by Judith on December 30, 2009 at 3:52pm

Scott---Here's the recipe from our very own Gerri, plus the variations I've tried. It occurs to me that with a little food coloring, you'd have Christmas cookies, too!

Gerri’s Low Carb Almond "Sugar" Cookies

1 1/4 cups almond flour
1/4 tsp baking soda
1/4 tsp baking powder
1 cup Splenda (I use 1 tsp stevia--much less needed)
1/4 lb butter at room temp
1 large egg, beaten
1 tsp vanilla extract
1 tsp almond extract
dash cinnamon
Additional Splenda for sprinkling on top of cookies (optional)

Preheat oven to 350 F. Line baking sheet with parchment paper, or use a non-stick baking sheet.

Mix flour, baking soda, baking powder & sweetener together. Blend in remaining ingredients until mixed well. Form into 1" balls, place on baking sheet & flatten with a fork. Sprinkle with Splenda (or wait until after baking to try variations).

Bake for 8 minutes, or until set, but not brown. Allow to cool for a couple of minutes & then move to a wire rack to cool. In my oven, it took 10-11 minutes.

Sorry, can't find the carb count for these, but it's low. It's just the carb count for the almond meal & 1 carb for the egg.

Judith’s Variations:

You can get a few of each of these out of a double batch if you divide the dough. Or bake up separate batches.


1. Melt about 1oz of carb-neutral Vivani 85% dark chocolate with a Tbsp or so of butter. Drizzle a bit on each cookie after baking and cooling a bit.
2. Stir some of the above chocolate into dough directly. Add a little extra almond flour if it feels too thin at this point. Bake as before.
3. Mix in a bunch of unsweetened coconut flakes and stick a few in the top to get toasty as they bake.
4. Play with adding slivered almonds, same as with the coconut.

And you can mix and match all these variations for a chocolate/coconut/almond YumYum!

NOTE: I may make them a little large. But for me (Judith), a double recipe makes 2 dozen cookies.

Comment by Judith on December 30, 2009 at 4:01pm

P.S. Scott---Gerri also helped me adapt my mother's old cheesecake recipe---including a crust we can all eat made of ground pecans and butter. You can find that recipe in Recipe exchange in a discussion titled Ya Sure Yabetcha Cheesecake......Have fun!

Comment by Yvonne on January 6, 2012 at 6:10am

Cookie recipes look very good. What is "light" butter (Sugar cookie recipe)?

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