Diabetic-Friendly Low Carb Coconut Cookies

1 cup almond flour
1/4 cup whole wheat flour
1 cup Splenda (3/4 for less sweet)
1/2 cup butter
1 teaspoon of baking powder
3 tablespoons vanilla (liberal splash, really)
1/4 teaspoon salt

1 cup of flaked coconut (unsweetened)

Combine all ingredients except coconut and blend with a mixer. Stir in the coconut and mix well. Drop by teaspoonfuls onto a cookie sheet.

Bake at 375°F for 10 minutes.

My insulin budget works out to 5 carbs a piece for these.

For 12-15 carb pecan cream cheese cookies, see here.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: