Comments on: Chocolate Dipped Almond Butter Cookies (Low Carb and Gluten Free)

By: Karen LowCarbOneDay

Karen LowCarbOneDay — Fri, 31 Jan 2014 01:40:17 +0000

In reply to julie. yep, peanut butter would work

By: julie

julie — Thu, 30 Jan 2014 14:46:18 +0000

Anybody know if these can be made with peanut butter instead of almond butter? I’m thinking of using JIF natural – the lowest carb one I could find, without sugar & other junk they usually put in it.

By: Karen LowCarbOneDay

Karen LowCarbOneDay — Wed, 15 Jan 2014 21:59:41 +0000

In reply to Tracy. Another granular sweetener in the equivalent amount. Swerve measures like sugar.

By: Tracy

Tracy — Fri, 13 Dec 2013 02:25:21 +0000

If I don’t want to use swerve, what would you suggest and how much? thanks

By: Karen LowCarbOneDay

Karen LowCarbOneDay — Thu, 05 Sep 2013 16:11:59 +0000

In reply to S.. Thanks! I'm a big fan of almond butter.

By: S.

S. — Tue, 27 Aug 2013 21:46:07 +0000

These look so good. I eat Paleo and sometimes miss peanut butter cookies. But these will likely be better because almond butter is a great substitute.

By: Karen LowCarbOneDay

Karen LowCarbOneDay — Wed, 03 Jul 2013 22:09:38 +0000

In reply to frank weir. You too! :)

By: frank weir

frank weir — Wed, 03 Jul 2013 21:45:07 +0000

In reply to Karen LowCarbOneDay. Thanks Karen...Happy Fourth!

By: Karen LowCarbOneDay

Karen LowCarbOneDay — Wed, 03 Jul 2013 00:16:18 +0000

In reply to frank weir. That's a tough one...even the slightest change in ingredients can throw something off. I haven't used the shortening before, but I would imagine some add moisture would help.

By: frank weir

frank weir — Tue, 02 Jul 2013 12:05:57 +0000

hi karen…I enjoy your site very much as a type 2 diabetic…I am learning to cook and bake as best I can since it’s difficult to eat low carb given the current American way of eating…as we all know! I made these cookies and thought they were very good. Very satisfying and another breakfast option. ONE QUESTION: maybe it’s my technique, or the nature of the beast, but most of the low carb baking recipes that I try are quite dry. Is there something I am doing or is there a way to improve that part of this way of baking? I thought maybe using Spectrum shortening in some fashion would help. Any ideas? Thanks for your efforts with this site.