LOW CARB ALMOND BUTTER CAROB KISS COOKIES
My husband L-O-V-E-S these cookies, but in the original form of Peanut Butter Kiss Cookies. I decided to revamp them and see what I could come up with. I haven't made these yet, but have the modified recipe in mind. So if you are daring....try these, let me know if you would alter them in any way.
Provided by Lampshade Lembcke
Categories Drop Cookies
Time 28m
Yield 48 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F
- Beat butter and almond butter in large bowl until well blended. Add 1/3 cup Splenda granulated sugar and Splenda brown sugar; beat until fluffy. Add egg, half-and-half, and vanilla; beat well. Stir together almond flour, baking soda and salt; gradually beat into almond butter mixture.
- Shape dough into 1-inch balls. Roll in Splenda granulated sugar; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned. Immediately press carob chocolate chips into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 51.6, Fat 5, SaturatedFat 1.6, Cholesterol 9.7, Sodium 84.5, Carbohydrate 1.2, Fiber 0.5, Sugar 0.2, Protein 1
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