I can’t believe this one made it to Facebook, but not to the blog. Because they’re delicious.

Cookie Sandwiches (low carb recipe)

Cookies:
1 cup ground nuts (I threw a handful of macadamias and a handful of pecans into my food processor, then pulsed until they were finely done.)
1/2 cup almond flour
1/2 cup unsweetened shredded coconut
1/2 cup Splenda (12 packets)
1 Tbsp spices (I opted for 2 tsp. allspice and 1 tsp. cinnamon)
3 Tbsp butter, softened
2 eggs

Mix everything together, then refrigerate for 30 minutes.

Scoop out onto a parchment paper-lined cookie sheet; flatten the scoops with the bottom of a drinking glass.

Bake for 15-20 minutes at 325°.

Frosting/Filling:

4 oz cream cheese, softened
1/4 cup butter, softened (1/2 stick)
1/2 tsp vanilla extract
1/3 cup Splenda (8 packets)

Mix with a hand mixer. This is a basic cream cheese frosting. Any leftovers can be dropped in spoonfuls on a sheet of waxed paper and put into the freezer, for tasty little “cream cheese clouds”.

Makes 20 cookies or 10 cookie sandwiches.

Per sandwich:
230 calories
22 g fat
4.5 g protein
6 g carb
* 2.5 g dietary fiber