Low Carb Cinnamon Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 egg whites (large)3 whole eggs (large)1 tsp Vanilla Extract3/4 cup Water1 tbs Cream Cheese2 1/2 - 3 cups Flax Meal1/2 cup Almond Flour1/2 tsp Baking Powder4 tbs Cinnamon1 tbs Unsweetened Cocoa Powder1/4 cup Truvia Natural Sweetener1/2 cup Splenda
In Blender, add 3 eggs, 3 egg whites, 1 tsp vanilla, 3/4 cup Water, 1 tbs Cinnamon and 1 tbs Cream Cheese. Blend for 20 seconds. Set aside blended mixture.
In large bowl, add 2 cups Flax Meal, 1/2 cup Almond Flour, 1/2 tsp Baking Powder, 3 tbs Cinnamon, 1 tbs Unsweetened Cocoa Powder, 1/4 cup Truvia, 1/2 cup Splenda. Mix with a fork until all ingredients are well distributed.
Add wet ingredients. Stir with fork until all dry ingredients are wet. If dry mixture gets lost in wet, continue to slowly add up to 1/2 cup of flax until mixture starts to come together.
Let set for 5 minutes while oven preheats to 350 degrees so the mixture can continue to thicken.
Spray cookie sheet lightly with Pam.
When 5 minutes have passed, drop mixture by spoonful on cookie sheet into 24 cookies. Place in heated oven and bake for 15 minutes.
Serving Size: 24 cookies
In large bowl, add 2 cups Flax Meal, 1/2 cup Almond Flour, 1/2 tsp Baking Powder, 3 tbs Cinnamon, 1 tbs Unsweetened Cocoa Powder, 1/4 cup Truvia, 1/2 cup Splenda. Mix with a fork until all ingredients are well distributed.
Add wet ingredients. Stir with fork until all dry ingredients are wet. If dry mixture gets lost in wet, continue to slowly add up to 1/2 cup of flax until mixture starts to come together.
Let set for 5 minutes while oven preheats to 350 degrees so the mixture can continue to thicken.
Spray cookie sheet lightly with Pam.
When 5 minutes have passed, drop mixture by spoonful on cookie sheet into 24 cookies. Place in heated oven and bake for 15 minutes.
Serving Size: 24 cookies
Nutritional Info Amount Per Serving
- Calories: 89.8
- Total Fat: 6.0 g
- Cholesterol: 30.3 mg
- Sodium: 29.1 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 4.3 g
- Protein: 4.5 g
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