Almond Cookies

Crumbly and delicate, but delicious!

YIELD: 2 1/2 dozen nice big cookies

INGREDIENTS:

• 1 cup butter, at room temperature
• 1 cup Splenda
• 1 egg
• 1 cup smooth almond butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups vanilla-flavored whey protein powder
• 2 tablespoons water
• 30 whole, shelled almonds

INSTRUCTIONS:

1.  Preheat the oven to 375°F.
2.  Use an electric mixer to beat the butter until smooth and fluffy. Add the Splenda and beat again, scraping down the sides, until very well combined.
3.  Beat in the egg, then add the almond butter, salt, and baking soda.
4.  Beat in the protein powder about 1/2 cup at a time.
5.  Add the water, and beat until everything is well combined.
6.  Use a measuring tablespoon to scoop heaping tablespoons of dough onto greased cookie sheets (each cookie should be made of about 2 tablespoons of dough).
7. Press an almond into the center of each cookie. Bake for 10 to 12 minutes, or until the cookies just begin to brown around the edges.

PER SERVING:

• 3.5 grams of carbohydrates and 0.5 grams of fiber, for a total of 3 grams of usable carbs and 4 grams of protein.