Almond meal is a good alternative to grains for celiacs or diabetics who should dramatically cut out their grains. In fact the only grains that do not raise blood sugars are rolled oats and pot or pearl barley and only a 1/3 of a cup at a meal. Hardly worth it but I do eat these once in a while. I have messed around with this recipe quite a bit adding ginger and cinnamon, a chip of dark chocolate the 90% cocoa kind on top. I added oatmeal and 1 raisin per cookie and so on.
Dense, delicate, and delicious, these almond cookies come highly recommended.
1 1/4 cup almond meal
1 cup Splenda or other sweetner or for non diabetics use half sugar and half stevia
1/4 cup butter, room temperature
1 large egg
1 tsp vanilla
1/4 tsp baking soda
Pre-heat oven to 350 degrees Fahrenheit. Stir together almond meal, baking soda and your choice of sweetner, then blend in the butter, egg, and vanilla. Refrigerate dough for half an hour. Spoon out one-inch balls onto a greased or non-stick cookie sheet and flatten with a fork. Bake for eight minutes or until set. Be careful not to let your cookies brown, because that means they’re too well done. Allow them to cool for 2 minutes on the sheet before moving them.
These are high in good fats low in carbs but don’t indulge too freely because they are higher in calories than a grain products but if you keep your carbs in the low range the odd cookie now and then won’t harm.