The sugar cookies need work.
I subbed half the flour with almond flour, the other half is whole wheat, and of course, I used Splenda. I’m thinking they need some kind of additional topping, though the texture came out really nice – very chewy and good.
It’s the almond meal, I think, that gives it the “off” taste. Still, I could eat five cookies without poisoning myself, so really, that’s gotta be a win.
Full recipe to follow when I finally get it right.