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.
