Low-Carb Almond Butter Cookies

• 1/2 cup softened butter
• 1 large egg
• 1/2 cup Splenda brown sugar blend
• 1/2 cup Splenda sugar substitute
• 1 teaspoon vanilla extract
• 3/4 cup smooth almond butter
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons wheat gluten
• 2 tablespoons ground flax seeds
• 1 cup almond flour
• 3/4 cup Atkins baking mix

1. Blend top five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well.
2. Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients. Mixture should not stick to bowl or spatula. If too sticky, add 1 T additional Atkins baking mix and blend. Repeat if necessary.
3. Use tablespoon and form into 1" balls. Spray non-stick baking sheet with pam (lightly), or just place on non-stick pan.
4. Press down balls with a fork in criss cross pattern.
5. Bake at 375 for 12-15 minutes, until browned.
6. Remove and cool on cookie sheet.

butter, egg, splenda brown sugar blend, splenda sugar substitute, vanilla, smooth almond butter, salt, baking soda, teaspoons wheat gluten, ground flax seeds, almond flour, atkins baking mix

Taken from www.food.com/recipe/low-carb-almond-butter-cookies-398639 (may not work)