Yummy Almnod Butter and Flax seed Cookies
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 120.7
- Total Fat: 10.0 g
- Cholesterol: 18.8 mg
- Sodium: 102.0 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 1.6 g
- Protein: 2.9 g
View full nutritional breakdown of Yummy Almnod Butter and Flax seed Cookies calories by ingredient
Introduction
This is a great alternative to grandma's Peanut Butter cookies. They are wheat free, gluten free, sugar free, paleo friendly, HCG maintenance phase friendly (warning: not low fat!)This is a great alternative to grandma's Peanut Butter cookies. They are wheat free, gluten free, sugar free, paleo friendly, HCG maintenance phase friendly (warning: not low fat!)
Number of Servings: 18
Ingredients
-
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 tsp Baking Soda
1 tsp Baking Powder
.25 cup Butter, unsalted
.5 cup Almond Butter
1 tbsp *Flax Seed
.5 cup xylitol (by JOEKNEE)
1 tsp Vanilla Extract
1 serving Egg - Large (1 egg)
Tips
-You can use any nut flour you wish.
-You can use Almond extract in lieu of Vanilla
-I opted to use 1/8c butter with 1/8c coconut oil
-I was able to find fresh ground almond butter that already --- contained flax
Directions
1. Preheat oven 350 F
2.Add all DRY ingredients into a bowl.
3. In a separete bowl, mix/beat all WET ingredients.
3. Combine dry and wet ingredients.
4. Roll about a tablespoon of dough into a ball and place on ungreased cookie sheet. Place dough balls about 2 inches apart. Press down with a fork in a criss-cross pattern.
5. Bake at 350 degrees for about 12-15 minutes until the tops start to turn brown. Remove pan from oven and allow cookies to cool for a few minutes on the pan, then remove to finish cooling on a cooling rack.
Serving Size: Makes about 18 2 inch cookies
2.Add all DRY ingredients into a bowl.
3. In a separete bowl, mix/beat all WET ingredients.
3. Combine dry and wet ingredients.
4. Roll about a tablespoon of dough into a ball and place on ungreased cookie sheet. Place dough balls about 2 inches apart. Press down with a fork in a criss-cross pattern.
5. Bake at 350 degrees for about 12-15 minutes until the tops start to turn brown. Remove pan from oven and allow cookies to cool for a few minutes on the pan, then remove to finish cooling on a cooling rack.
Serving Size: Makes about 18 2 inch cookies