Step 1

Preheat oven to 350 degrees F and place rack into the middle position. Line a sheet pan with parchment. Chop sliced almonds in a food processor or by hand to resemble the size of oats. Measure the dry ingredients together and whisk to remove any lumps.

Step 2

Cream softened butter, Sukrin Gold, and vanilla extract together until light and fluffy - about 1 1/2 minutes. Scrape down the bowl.

Step 3

Add all of the dry ingredients at once and beat until combined. Add the egg and beat until combined. Fold in the chopped sliced almonds.

Step 4

Using a 2 tbsp cookie scoop, scoop the dough and place two inches apart on the cookie sheet.

Step 5

Bake 8 minutes, remove from the oven and gently bang the cookie sheet on the stove or counter to force cookies to flatten - about 6 times. Return to the oven for 6 minutes more. (see NOTES!)

Step 6

Remove the cookies from the oven and lightly smack each cookie with the spatula. Let them cool for 5 minutes before removing to a cooling rack. Let the cookies cool completely before enjoying.

Step 7

Makes 20 cookies at 1.14 net carbs each. For a flatter, softer cookie see NOTES.

Step 8

Store in an airtight container on the counter or in the fridge. They will be crispier if refrigerated and softer if kept on the counter.

Step 9

These cookies are lightly sweetened. If you want them sweeter add more Sukrin Gold (2 tbsp) or add a little stevia glycerite (1/4 tsp) and taste. All ovens are different and baking temps and/or times may need to be adjusted. If you have a wall oven, you might want to cook at 325 degrees F. The cookies might have to go a little longer if you do. Be careful not to pack the almond flour and oat fiber. Packing ingredients leads to using more and can result in dry baked goods. For a flatter, softer cookie use 4 oz of sliced almonds instead of 5 ounces and bake for slightly less time. Also use a room temperature egg instead of a cold egg. Ingredient substitutions may affect texture, moisture content, and cooking time.