6 T butter of choice
1/2 c. Splenda Blend
1 egg
1 tsp vanilla extract
2 c. almond flour
3 T oat flour (or whole wheat flour if gluten's cool)
1/2 tsp xantham gum (skip if using wheat flour)
Directions:
Cream together butter and sugar, then add egg and vanilla extract.
In a separate bowl combine all of the dry ingredients, then add them to the wet stuff.
Roll out the dough to 1/3" thick on a big piece of parchment paper that's roughly the size of a cookie sheet. Then scoot the parchment paper/rolled dough onto said cookie sheet and slide in the fridge for about an hour to chill.
Preheat oven to 325.
Once it's chilled you can cut out your shapes and carefully transfer them to a baking sheet. As the dough thaws it will get kind of gooshy, but you can easily pat and squish things back together if they fall apart.
Bake for about 12 minutes or until the edges are brown.
**If you want a "fluffier" cookie, add 1 tsp of baking powder to the list of dry ingredients!
