Friday, October 22, 2010

Low Carb Snicker Doodle Cookies


As the holiday season approaches, we all know that we will be faced with a sobering choice between our fitness goals and pleasing our palate. But with a few good recipes, you can eat some delicious desserts and still keep trekking towards your fitness goals. Note: this is not a low calorie food, but a low carb food. I'd advise you that keeping carbs low is a major key to fat loss, but don't forget that total calories matter a lot. Here's the wonderful recipe for low carb snicker doodle cookies:

1.5 cups Almond Flour
3/4 cup Splenda
3/4 cup (1 stick) butter (You can use margarine, of course, but the trans-fats are worse than the butter. I like the butter made with a touch of Olive Oil. Moderation makes butter fine.)
1/4 cup Brown Sugar Splenda (Note that this is a sugar and splenda blend. You can cut a few more carbs out by using a whole cup of regular Splenda here, but the small amount of brown sugar shouldn't hurt much. Moderation folks!)
1 egg
1/2 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. cream of tartar (optional)

Put half of the almond flour, and all the rest of the ingredients, in a bowl and mix thoroughly. After mixing, add the rest of the almond flour and mix evenly. Batter should be fairly stiff. Put batter, covered, in the fridge for 1 hour.

Mix to roll the cookies in:

2 Tbsp. Splenda
2 tsp. Brown Sugar Splenda
3/4 tsp. Cinammon

Preheat oven to 350F. Roll batter into balls and roll each ball in the sugary mix. For thinner, crisper cookies, smash the balls into thin sheets. For thicker, gooey-er (word?) cookies, leave as balls. Bake 14-16 minutes. Immediately transfer to a cooling rack. Makes 8-10 cookies.

Enjoy!!!

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