Whipped Cream Icing filled Squash Cookies
1 cup almond flour
1 cup wheat protein isolate 5000
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. salt
Wisk together dry ingredients and set aside.
Then cream together:
1 cup crisco green
1 cup smashed squash or pumpkin of your choice.
1 t. vanilla
1/4 cup granular erythritol
1/4 cup polyD
1 cup equivilent splenda (1/4 t. sweetzfree)
1 T. ThickenThin not/Sugar
Add dry ingredients to creamed mixture and combine throughly.
Drop mounded teaspoons of batter on greased or lined cookie sheet.
Bake in a preheated 350 degree oven for 10 to 15 mins or until golden brown.
Makes 3 1/2 to 4 dozen cookies.
Approx 36 carbs for entire batch using a carnival squash and whipped cream icing.
Spread whipped cream icing between 2 cookies to make sandwiches.
Approx 1 carb for each iced sandwich cookie.
Here is the icing thread so it doesn't get lost.
OH my goodness!! Are they crispy cookies? Looks good! :clap:
No CC as a matter of fact they are a very soft moist cookie. I guess like a squash goob.
those are beautiful!
Update.....These are really good eaten frozen right out of the freezer.....Yum!!:up:
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