- 1 cup Splenda (or sugar) (plus another Tbsp. for sprinkling on top)
- 1 cup of almond flour
- 1/2 tsp. vanilla
- 1 egg
- 1 pinch of salt
- 1 melted stick of butter
- 1/2 tsp. Pumpkin Pie Spice (or cinnamon) for sprinkling on top
- 1 Tbsp. melted butter for on brushing on top of the cookies
Preheat your oven to 350 degrees and get out a cookie sheet.
Assemble your ingredients and make sure you have everything you need. Mix together the dry ingredients — the Splenda and the almond flour. Add the vanilla, then the egg.
Add just a pinch of salt. Meanwhile, melt your stick of butter, then add it. Mix the extra tablespoon of Splenda and 1/2 teaspoon of Pumpkin Pie Spice (or cinnamon) in a little container to sprinkle on top in a moment.
Spread the batter out on the cookie sheet until it is less than 1/4″ inch thick. Brush with your tablespoon of melted butter and top with sprinkles of the Splenda/spice mixture. Bake until it smells great and it’s reached a golden color. Then, using a knife, cut into small squares OR, preferably, use small cookie cutters while it’s still warm to cut into small shapes. That’s what I did above. I cut the cookies into various fall shapes and used them to garnish small pumpkin cheesecakes.
This is a great combinationof flavors and textures. You’ll have some crumbles left over. Don’t throw them away! If you can keep them out of the grubby paws of your friends and family, use them to make layered desserts. They work great as a layer or crumbled on top as a topping. Tip: When I’m done baking and have cut out the shapes, I leave everything on the cookie sheet and put it into my warming drawer, which is probably about 125 degrees or so. I keep it in there for a couple of hours and the cookies crisp up beautifully.
It’s better to put these out on a platter, rather than trying to put them into a sealed container. If you put them into a sealed container, they go soft — and that’s not a good thing. If that happens to you, re-crisp them in an oven set on a very low heat (like 125 degrees) for about an hour.
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