Today’s Mom It Down is going to be a bit different. There are two recipes below: the first one includes the use of artificial sweeteners, which is what the original recipe called for. The second recipe is modified based on the fact that neither my husband nor I can get over the taste of the Splenda. I have tried to bake with Splenda before. I want to like it, but it always leaves a strange taste in my mouth that can linger for an hour or more. Is this something Splenda eaters get used to? Is this something everyone experiences? I do wonder.
Also, you’ll have to correct me if I’m wrong, but I’m pretty sure these aren’t only low-carb but I think they’re gluten free as well. Let me know!
I’m going to give you both recipes. The first one includes the artificial sugars. The second one is my modification. Please note: I prefer the modified version because I am not fond of the Splenda aftertaste.
What you will need
- Cookie sheet
Ingredients
Artificial Sweetener Version
- 6 tablespoons unsalted butter (3/4 stick)
- 1 egg (as close to room temp as possible)
- 5 tablespoons Splenda
- 1 teaspoon Stevia
- 2 teaspoons vanilla extract
- 3/4 cup flaxseed meal
- 1 cup whole almond meal
- 1/4 cup soy protein powder
- 1 teaspoon baking powder
- 1 teaspoon lemon peel (optional)
- pinch of salt
My Modified Version (No artificial sweeteners)
- 6 tablespoons unsalted butter (3/4 stick)
- 1 egg (as close to room temp as possible)
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 3/4 cup flaxseed meal
- 1 cup whole almond meal
- 1/4 cup soy protein powder
- 1 teaspoon baking powder
- pinch of salt
Mom it Down!
Take your unsalted butter out of the refrigerator a while before starting. It should be room temperature—super soft. I usually put mine directly into the mixer.
Preheat oven to 350.
Add sweetener (honey if you’re making my version, artificial sweeteners if you’re making the original), vanilla, and egg. Stir that up until creamy. It might be a little lumpy. I found that’s OK. Once you add the dry ingredients, it will smooth it out.
In a separate bowl, add all the dry ingredients.
Mix that up using a spoon.
Slowly add that to your mixer.
Spoon walnut-sized balls onto a cookie sheet.
Flatten each one down usig your fingers, a spoon, or a spatula until they are about half their height.
Bake for 10-14 minutes. Mine used 13 both times.
You’re done!
Please note: Since these cookies have flax, they need to be kept in the refrigerator or the freezer. I put mine in the fridge because they will be gone within a day or two.
I should probably mention that my son loves the modified version of these. (I didn’t give him the artificial sweetener version.) He consumed two this morning alone.
Overcoming Obstacles
If the dough is too sticky, you can refrigerate it for 15-30 minutes. If you’re in a hurry, add a little bit more soy protein powder.
Variations
I wish to change the original even more. I might glaze the tops with maple syrup or honey before baking. Also, I think serving these alongside some jam or preserves would outstanding—specifically, strawberry or raspberry. YUM!
Last night I ran out of vanilla extract during the second batch. I used Booker’s bourbon instead. It worked perfectly. Yay booze for baking!
I’d love your thoughts and/or suggestions for this recipe. It’s a work in progress for sure. More and more I want to find healthier/less-caloric sweets to serve to my expanding waistline as well as to my son. And while I’m not necessarily opposed to using artificial sweeteners, I would rather stick to “natural” ingredients. I’m all ears.
Mihow 
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