Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

LC Flaxseed Almond Cookies




Source of Recipe


Shared by Jean, recipe from Debbie Cusick


Recipe Introduction


Serving Size : 24

Per Serving (excluding unknown items): 89 Calories; 8g Fat (78.3%
calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 14mg
Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
1/2 Fat


List of Ingredients




1 cup almond butter
4 tbsp. butter -- (1/2 stick)
1 tsp. almond extract
1 egg
1/4 cup flax meal
1/4 cup protein powder -- (I use egg protein)
1/2 cup Splenda



Recipe



Melt butter in microwave or over low heat. Remove from heat source and
stir in the almond butter. Then add eggs, sweetener and almond extract.
When smoothly blended add in protein powder and flaxmeal. Take small
chunks of dough and roll into balls (a bit less than one inch) and place
on ungreased baking sheets. At this size the recipe should make about 2
dozen cookies. After they are all on baking sheet flatten the balls
tightly with tines of a fork. Bake at 325
degrees for about 15 minutes, then cool.