Cookies & Brownies

Freeken Good Cookies
1 package softened cream cheese
1 stick Butter (Must be butter)
2 teaspoons vanilla (or sugar free syrup)
1 cup finely ground almonds
4 Tbsp baking mix or 1/2 cup almond flour
9 packs Splenda
1 cup unsweetened coconut


Mix together and drop by tablespoon full on to ungreased sheet, leave space for cookie 3 in a row is good. Bring pan to sink, turn on cold water and get a few drops on your fingers at a time, flatten with wet fingers and swirl in a circle motion onto pan until cookies are round and quite thin.
You can sprinkle nuts on top at this point or add a tiny bit of unsweetened jam, jazz them up many ways

Cook for about 10 min at 400 or until nice and brown around edges
Let sit on pan for about 5 min before removing with large spatula to cool flat.



Almond Sugar Cookies

1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating


Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.



Chocolate Chip Cookies
1 cup butter, softened
1-1/2 cups Splenda
1-1/2 teaspoons dark molasses
2 large eggs
1 cup almond flour
1 cup vanilla whey protein powder
1/4 cup lc flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces sugar free chocolate bar, chopped into small pieces
1 cup chopped walnuts or pecans

Preheat oven to 375°F. Line baking sheets with parchment paper or a non-stick baking mat. Beat together butter, Splenda, and molasses until light and fluffy. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, lc flour, baking soda and salt. Stir almond flour mixture into butter mixture until blended. Stir in nuts and chopped chocolate bars. Drop by rounded tablespoons onto prepared baking sheets. Flatten with palm of hand. Bake for 10 minutes, or until golden. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.



Peanut Butter Cookies
1.3 grams of carbs per cookie

Makes about 40

1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla
4 packets of sugar substitute
2 tablespoon lc flour
1 teaspoon baking powder


Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.


Snickerdoodles
Makes about 26

1/2 cup butter, softened
1-1/2 cups almond flour
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon


In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.


Brownies
Makes about 48

1 cup almond four, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans


Preheat oven to 350 F. Butter a 9" x 13" cake pan. Stir together almonds, baking powder, salt and Splenda; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.

Note: 1.8 net carbs per square