Low Carb, Almost Sugarless: Low Carb Almond Cookies


I adapted this recipe from the one I found at www.bigoven.com.  I reduced the sugar (even if it was splenda) and added 1/4 cup soy flour to the mix. The resulting cookies were chewy and delicious!


  • 1 1/4 cups almond meal or almond flour (I used ground raw almonds)
  • 1/2 cup sugar substitute (I used splenda)
  • 2 egg whites, beaten
  • 1/4 cup soy flour
  • 1/2 teaspoon almond extract
  • 1/4 cup butter, softened


  1. Preheat oven to 350F.  Line baking sheet with parchment paper.
  2. Mix all ingredients in a bowl.  Place a tablespoon of mixture on baking sheet.
  3. Bake for 8 – 10 minutes. Cool in pan for 2 minutes before transferring to a wire rack.

Notes: The original recipe used almond flour which is much finer than my ground almond meal. I can only assume that is the reason why the instructions said to “roll into balls and press on baking sheet”.  My resulting mixture was not dough-like but more of like a very, very thick paste.  The cookies expanded so make sure you keep them at least an inch apart.

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» Elyse said: { Apr 22, 2009 - 06:04 }

Mmm, these cookies sound chewy and delicious. The best part is that I have all these ingredients just sitting around! Can’t wait to try out the recipe.

» jenn said: { Apr 22, 2009 - 06:04 }

If it’s chewy and delicious. You’ve got my vote.

» Carlos said: { Apr 23, 2009 - 03:04 }

Do you think I can add low carb dark chocolates to the mixture – to make something resembling a chocolate chip cookie?

» virtual chef said: { Apr 23, 2009 - 08:04 }

carlos: you can certainly try adding chocolate chips and see how it turns out. just keep in mind that the “dough” runs and expands, not like cookie dough where you can pack the chocolate chips. i’m afraid the chips might melt and you’ll have one gooey mess! :) i have another recipe for low carb chocolate chip cookies which i will be posting later.

» stephchows said: { Apr 23, 2009 - 09:04 }

Sounds good to me :D I love almond extract in things! I just wish it wasn’t so darn $$!

» virtual chef said: { Apr 23, 2009 - 10:04 }

i end up buying my almonds in bulk from california farmers. it still cost me around $2.99 per pound shipped free but it is better than the $6++ at the stores where I am.

» WereBear said: { Dec 3, 2009 - 05:12 }

Thanks so much for the great recipe. I tweaked by using whey powder instead of soy flour, and just used two eggs. I need easy when that late night treat fit occurs.

I gambled and I won! They are great. But next time I’ll use a spatula to flatten, so it cooks all the way through without burning the edges. They also have a nice shiny glaze like egg yolk cookies. So fast and easy.

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