Hint: Search for a Category like "Drinks" or product, like "Stevia"

Autumn Leaf Cookies

Name: Autumn Leaf Cookies
Prep time: 25 min
Total time: 50 min
Cuisine: Appetizers & Snacks, Cookies, Desserts, Fall Flavors Recipes, Thanksgiving Recipes
Ingredients: 2 ½ cups almond flour; 2 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon kosher salt; 1 cup Splenda® Magic Baker™ Sweetener; 1 cup vegetable oil spread, room temperature; 2 large eggs; 1 teaspoon pure vanilla extract; 2-4 drops each red, orange, brown and yellow food coloring, plus more as desired

Makes 32 cookies Calories 130 Prep Time 25 minutes Total Time 50 minutes Made with Splenda® Magic Baker™ Sweetener

Ingredients

2 ½ cups almond flour

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

1 cup Splenda® Magic Baker™ Sweetener

1 cup vegetable oil spread, room temperature

2 large eggs

1 teaspoon pure vanilla extract

2-4 drops each red, orange, brown and yellow food coloring, plus more as desired

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories	130
Total Fat	9g
Saturated Fat	1.5g
Cholesterol	10mg
Sodium	115mg
Total Carbs	14g
Dietary Fiber	1g
Sugars	1g
Added Sugars	0g
Protein	3g

Instructions

In a large bowl, whisk almond flour, all-purpose flour, baking powder, baking soda and salt together until combined.
In a separate large bowl, using a hand mixer, beat Splenda Magic Baker Sweetener and vegetable oil spread together until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined. Gradually beat in dry ingredients until just combined.
Divide dough into thirds and place each into 3 separate bowls. Add 2-4 drops of food coloring to each, to make 3 different colors of dough.
Working with one at a time, and wearing disposable gloves, knead food coloring into dough until combined, adjusting the shade as desired. Repeat with remaining dough. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375°F and line 3 rimmed baking sheets with parchment paper and set aside.
Drop small portions of each color of dough onto parchment paper, placing close together in a random pattern. Cover with a second sheet of parchment paper, then roll dough together, forming a marbled pattern about ¼-inch thick. Cut with a 3-inch leaf-shaped cookie cutter. Place about 2 inches apart on prepared baking sheets.
Bake for about 8-10 minutes, until edges of cookies are set and lightly golden-brown, one baking sheet at a time. Repeat with remaining cookies.
Transfer cookies to a wire rack and let cool completely at room temperature. Store in an airtight container until ready to serve.