These are officially my favorite cookies. I am already thinking of new ways to adapt these to make different flavors of cookies. I found a big difference when I used Almond Flour from Bob’s Red Mills and Almond Flour from Honeyville. The flour from Honeyville made the texture of the cookies more cookie like than the Bob’s Red Mills. I also used my kitchenaide mixer and noticed a much fluffier cookie than when I used a hand mixer.
Almond Vanilla Wafer Cookies
- ½ cup butter, softened
- 1 cup Splenda
- 1 egg
- 1 Tablespoon pure Vanilla Extract
- 1 1/3 cups ground almond flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well.
Drop by teaspoonfuls 2 inches apart onto cookie sheet that has been covered with parchment paper. Bake at 350 degrees for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool.
Yield about 2 dozen cookies
Nutritional information per cookie- 67.4 calories. Carbohydrates 2.1 gram (.6 gram- fiber, 0.2 grams sugars).
Net carb per cookie- 1.3