1/2 cup almond flour, see * Note
3/4 cup Atkins Bake Mix
1 cup granular sugar substitute
1 egg yolk
1 tsp vanilla extract
4 tbsp butter, softened
* Note: To make almond flour, process sliced or chopped peeled, blanched
almonds in short, fast pulses, until a flour is created. Do not process
beyond this point, as you’ll end up with almond butter.
Heat oven to 350 degrees. Beat in flour mixture just until combined.
Form dough into 24 small balls; arrange on a baking sheet 1 apart. Lightly
flatten them with a fork to silver dollar size. Bake 8 to 10 minutes,
until set. Cool on baking sheets before transferring to a wire rack.
This recipe yields 24 cookies.