Low Carb Sweetheart Cookies
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From the kitchen of Andrea
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Recipe Details
|
Bake Time: |
10
minutes |
Yields: Tags: |
24 servings Gluten‑free, Good for parties/potlucks |
Ingredients
1/2 cup butter, softened
2 tablespoons oil
1 1/2 cups sucralose
2 eggs
1 teaspoon vanilla
1 large lemon, juiced
1 tablespoon finely grated lemon rind
2 cups soy protein powder
2 tsp baking powder
1/2 teaspoon salt
Directions
When ready to bake, preheat oven to 375 degrees.
Mix butter and sweetener until creamy.
Beat in the eggs, vanilla, lemon juice and rind.
Combine the powders and salt together; add to the creamed mixture and mix well.
Divide dough in half and wrap in plastic.
Chill for 30 minutes.
Remove dough from fridge and place each piece on sheets of parchment paper cut to the size of the baking pan. Use a rolling pin to flatten dough to about 1/4 inch thickness. (If you don't have a rolling pin, flatten with the bottom of a butter-coated glass.)
Cut out shapes. Remove excess dough from between the shapes. Carefully transfer the parchment (with the cookies still on it) to baking sheet.
Bake until golden brown, about 10 minutes.
Store leftover dough in the refrigerator for cookies or a piecrust.
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