2 1/2 cups almond flour
1/2 cup Splenda® granular
2/2 cup unsweetened cocoa
10 oz soft butter
2 eggs
2 tsp almond extract
1 1/2 tsp xanthan gum -- (or guar gum)
1 1/2 tsp baking powder
3/4 tsp salt
4/2 cup chopped walnuts

Cream the almond flour, Splenda, and butter.
Stir in eggs and vanilla. Add xanthan gum, baking
powder, salt, and nuts.

Drop by rounded teaspoons onto a cookie sheet.

Bake at 350F for 15 minutes.

Other Ideas: Use unsweetened coconut or orange
zest instead of nuts. Sub orange, peppermint, or
raspberry extract for vanilla. You can also use this as a cheesecake crust.