Ingredients:
- 1 1/4 cups almond flour
- 1/4 cup flax meal
- 1/2 tsp baking soda
- 1/4 tsp half salt
- 1/4 cup splenda
- 1 tsp cinnamon
- 3 Tbsp egg whites (2 large)
- 1 Tbsp oil
- 3/4 tsp vanilla extract
- Allowed jam to fill cookies (or NSA Chocolate Chips or PB2)
Directions:
- Combine dry ingredients.
- In separate bowl whisk egg whites with the rest of the wet ingredients, except the jam.
- Pour wet into dry and mix until well combined.
- With wet hands roll into 12 balls (approx. 1 Tbsp each).
- Press down center of each to create indent.
- Bake 12 mins at 350F.
- Let cool completely and fill wells with jam (or melted allowed chic chips or PB).
- Place in air tight container, can be stored for 4 days.
Review: They were yummy and moist, and got softer as stored. Do not overcook or I can see that they would become dry. Some non-pooners enjoyed them as well, and wanted to modify them further to make a breakfast type bar.
They end up quite large… One cookie is 6.8g fat (.8 saturated), 0.8g net carb and 3.8g fibre. Fat is the limiting factor… I found one to be enough.
Credit: Leanne Brannigan