LEMON BUTTER COOKIES
1/2 cup butter, softened
1/3 cup granular Splenda or equivalent liquid Splenda
1 teaspoon lemon extract
1 teaspoon vanilla
1 teaspoon lemon zest, from 1 small lemon (1 gram)
1 cup almond flour (4 ounces)
1/3 cup vanilla whey protein powder *
1 teaspoon baking powder
Put everything in a medium bowl and beat with an electric mixer until creamy. This will only take about a minute.
Using a 2 teaspoon cookie scoop, scoop 24 balls of the dough onto a silicone or parchment-lined baking sheet. Place them 6 balls across and 4 balls down on the sheet. Cover the dough balls with a sheet of wax paper. Very gently press them down with the bottom of a glass or small bowl to about 1/4-inch thick. Carefully remove the wax paper (the dough might stick to it a bit) and bake them at 350º about 8-12 minutes or until golden brown. Cool on a wire rack.
Makes 24 cookies
* The carb counts for this recipe are based on whey protein powder that has 3 carbs per scoop (1/3 cup).
With granular Splenda:
Per Cookie: 73 Calories; 7g Fat; 2g Protein; 1.5g Carbohydrate; .5g Dietary Fiber; 1g Net Carb
Per 2 Cookies: 146 Calories; 13g Fat; 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per Cookie: 71 Calories; 7g Fat; 2g Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carbs
Per 2 Cookies: 143 Calories; 13g Fat; 5g Protein; 2.5g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs
I thought if I dusted the tops with some powdered Truvia, they would mimic those lemon cooler cookies. In a way they do, because of the cooling effect of the erythritol, but the Truvia became wet and sticky after a few minutes. What might be more effective would be to use Truvia in place of the Splenda in the dough. I may try that next time I make these. These are very tender little cookies with a mild lemon flavor. Click the photo to see a close-up.
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