Oops, I meant Splenda. I only see them in the little 'sugar' packets of about 20 or more in a box.

Whatever you do do not use the packets. They are not the same as the big bag and they do not work in baking learned that the hard way. All I got was over sweet over moist breadlike mush. Not very good.

On a seperate not, Chris, what is your opinion of using Stevia instead of Splenda. I ask because a friend of mine has an allergy to sucralose, aka Splenda's main ingredient.

Love all the recipes man keep it up.
Jim D.

Stevia typical doesn't work that great for most cooking applications. But it's great in coffee. I use Truvia (tub, not packets) myself for java and tea.

Any suggestions for a substitute that does not include sucralose.

Thanks in advance,
Jim

made some of these this week, so good thanks for all the great almond flour recipes.

Any idea how many calories/grams of fat are in one of these bad boys?

I just made these today, they were pretty good. They tasted like lightly coconut flavored angel cake and short bread combined haha. They are going to taste like heaven when I start cutting weight tho! Thanks Chris!

I am going to start experimenting with replacing flour with MD vanilla, or just adding it in I guess. Also maybe throwing in some cream. Hopefully this will add some thickness to the cookies for a non-vdiet version, I burn way to many calories boxing and laboring 50 hours a week for such low-cal-nessity.

First of all, Chris, thank you for all this inspiration. I have made so many of your recipes and they keep amazing me by being simple, delicious AND healthy!

I have never in my life made cookies, here's a pic of my first batch. I seem to do something wrong though since mine take 40 minutes to actually reach a "cookie-like" substance. Anything before that and it's just soft, mushy cookie dough. Can you tell me what I'm doing wrong? I don't mind putting them in the oven that long but it makes them considerably dry.

The color comes from a bit of fruit preserve in there, no cocoa powder.

They look pretty good!

All ovens vary a bit in cooking time. But also keep in mind that these cookies are naturally on the softer side. The texture will never be exactly like a "real" cookie without adding a bunch of junk.

would there be any problems adding Metabolic Drive to these? will it hurt the protein at all? im loking for a MRC(meal replacement cookie) for when i cant sit an eat at work.

i was thinking of using almond flour, coconut oil, flax seeds, maybe PB or almond butter, and Metabolic Drive.

Ok, either I have horribly failed. or none of you have ever had a cookie before. I'm pretty sure I just suck at baking, I skipped on the coconut, and I used lactose free margerin instead of butter (lactose allergy) and I used Xylitol instead of splenda. they were great as I was putting them into the pan but when they started cooking, It all went to hell and they turned into bland, overcooked muffins, that wanted to be cookies. I kept the temperature at 350 but when I noticed they were blackening around the edges and still raw and mushy, I turned the heat down to 300, but to no avail I'm afraid. I didn't want to throw them out, so I just ate them rolled around coolwhip. but mine didn't even look like the picture. what did I do wrong???

wow these look so amazing! cant wait to make these for when i need a healthy way to cure my sweet tooth when cutting.