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Reviews Date of last review
1 Sun November 13, 2005
Recommended By Average Price Average Rating
100% of reviewers None indicated 10.0

Description: These are very yummy and tested on many a non low carber for taste and they are loved.
Children also seem to down them in a uncanny fast motion.
These have NO soy flavor or odd bitter flavor etc.
These are very high in fiber, and therefor self limiting.
Ingredients: Dry ingredients:
1 1/4 cups almond flour
1/2 cup Atkins bake mix
1/2cup Flax meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon ( optional but really great!)
1 1/2 cups granular Splenda or Diabetisweet

Wet ingredients:
2 eggs
1 egg white
1 tablespoon vannila
1 stick of crisco butter flavored shortning
2 Tablesooons Butter
2 tablespoons oil
2 Carbolite dark chocolate candy bars (I used Pure Delite)
How To Prepare: Sofen your butter and butter flavored crisco this can be done at room temp or in the microwave.
You dont have to use Crisco you can use real butter if you like but useing crisco makes these stay moist.
After that I just kind of toss all the wet ingredients in together and mix well.
Then the dry ingredients.

*** Note*** My almonds I use to make almond flour are already peeled and do not have the brown skin covering them, I do not know how the skin being added to the cookie mix would effect it.
Number of Servings: 15
Carbs per serving - include all nutritional information if known: I had these estimated at about 4 carbs per serveing after fiber was deducted.
Preparation Time: 10 min
Effort (Easy, Average, Difficult): Easy
Very Gabby LCF Member!!!
Posts: 4,232
Registered: August 2003
Location: Texas

Senior LCF Member

Registered: September 2003
Location: Wisconsin
Posts: 916
Review Date: Sun November 13, 2005 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

Positive aspects of the product (pros): very good & kid friendly!
Cons: none

I made these this weekend after the kids really wanted chocolate chip cookies. I used real butter, almonds w/skins & 1/2 a bag of minicarb chocolate chips. Also, I baked them for about 15 minutes in a 350 F. oven. The recipe doesn't have baking instructions. The kids love them (and so do I).

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