- 1 tablespoon unsalted butter, room temperature
- 3/4 cup Splenda®
- 1 cup almond meal
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 egg whites, lightly beaten
- Preheat oven to 375 degrees F.
- Using the back of a wooden spoon or a spatula, cream together the room temperature butter and the Splenda.
- Then add the almond meal and cocoa powder and blend well. No lumps.
- Add the beaten egg whites and the extracts and blend well.
- Drop about a rounded Tbsp of batter onto a cookies sheet lined with parchment paper. The cookies will pretty much hold whatever shape they are when going into the oven, so experiment. I like them in rugged looking drops but sometimes I flatten them more like a cookie. You can even pipe them out with a pastry bag.
- Bake at 375 degrees F for 8 to 10 minutes. Let cool for a few minutes.