Categories: Almond meal, Baked Goods, Cookies, December2012, Healthy, Try me

Ingredients

• 2 eggs
• 1 cup granular Splenda or Stevia-in-the-Raw Granulated Sweetener
• 1 T Agave Nectar (I used amber agave)
• 1 tsp. baking powder
• 1 tsp. vanilla (I used Mexican vanilla)
• 1/2 cup almond meal (if you don't have this, you can make your own by grinding almonds in the food processor until they're very finely ground)
• 1 cup almond butter (if the oil all rises to the top, I pour some of that out when I'm using nut butter for cookies)
• 1/2 cup coarsely chopped almonds

Directions

1. Preheat oven to 350F/175C. In medium sized plastic bowl, use hand beater to mix together eggs, Splenda or Stevia, Agave Nectar, baking powder, and vanilla, beating about one minute. Add almond meal, then almond butter, then chopped almonds, beating about 30 seconds between each addition.

2. Use a small spoon to scoop up dough and roll into balls just over 1 inch in diameter, then use a fork to smash down cookies until each is about 2 inches across. Bake cookies about 15-16 minutes, until barely starting to brown and still slightly soft feeling. (They will harden more as they cool.)

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