low carb almond butter peanut butter idiot cookies with Splenda

Ingredients

• 1/2 cup almond butter
• 1/2 cup chunky peanut butter
• 1 cup pourable Splenda
• 1 egg
• 3 tablespoons sliced almonds

Directions

• Pre-heat oven to 350°f.
• Combine all ingredients thoroughly
• Use a small cookie dough scooper to scoop out 12 dough balls and place on a cookie sheet
• Use a rubber spatula to flatten the balls out to the desired thickness
• Use a fork to impress the universal symbol of peanut butter cookies on top of each one.
• Bake for 15 minutes, or until they seem done.

Now I should note, this version is a tad more complex, so it isn't really an "Idiot Cookie" anymore. I want to use almond butter, as it is a low carb alternative to peanut butter. I did not have enough almond butter, so crunchy peanut butter came to the rescue. I added in some almond lices, using Almond Access salad topping almonds. I think they have just a slight bit of salt added, which worked great with the cookies.

So how did they taste? They were excellent! Only problem is, they are delicate. They crumble with the slightest bump, so eating over a plate is a necessity. I should know, as I've already eaten three in an hour, and am contemplating eating another. Yeah, these came out good.

What's the carb count on each cookie? Well, crunchy peanut butter has almost the same carb count as almond butter, so I'm not too concerned on that. The carb count? Atkins-wise, it should be a tad over 3 net carbs per cookie. I'll guess, oh, 3.14125. Pi in carbs. Sounds reasonable. I guess that means I ate 12 carbs worth of cookies tonight, so I guess I'll skip that fourth cookie. You are welcome to eat as few or as many as you wish, though.