Who doesn’t like cookies???
Ingredients
1⁄2 cup butter
1⁄2 cup margarine
3⁄4 cup Splenda brown sugar
3⁄4 cup Confectioners Swerve
2 eggs
1 teaspoon lemon extract
2 1⁄2 cups almond flour
1 teaspoon baking soda
1 teaspoon salt
1 package Sugar-Free Chocolate Chips
Directions
Blend together softened butter and margarine until smooth.
Cream with sugars.
Add eggs and lemon extract and beat well.
In a separate bowl, mix the almond flour, baking soda, and salt.
Add flour ingredients to the creamed ingredients and mix well.
Fold in chocolate chips. Put dough in the refrigerator for 20-25 minutes to become solid
Note: If you have a "squeeze trigger" type of ice cream scoop, use this to scoop cookie dough onto ungreased cookie sheets. This will insure that the cookies are uniform in size, and prevent some from being over-baked, and some from being under-baked.
Do not crowd; allow at least 2 inches between each cookie. Bake in a 350 degree oven for 10-12 minutes.
Note: It is very important not to over-bake. The cookies should be lightly golden brown, but not shiny on top.
Once done let the cookies sit for 5–10 minutes to become firm because they will come out very soft and that’s okay!
This dough will keep nicely in the refrigerator for two weeks enabling you to make just one dozen at a time if you like.
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