Eighteen holes of golf? Check. Stew into the slow cooker? Check. Welcome to a normal Sunday afternoon in my home. December golf in Cleveland is a bonus. I made sure I took as many strokes as possible. Who knows when I’ll play again?

I am not going to bore you with a stew recipe. Even though I marinated the meat almost 24 hours in beer, dredged it in almond meal, and deglazed the pan with dark rum, stew is stew.

We are going to talk about cookies.

The December meeting of the Ohio Blogging Association will be featuring a cookie swap. There should be some creative offerings since many of the local members write food blogs. I don’t think any of them will be sugar-free, so I will only be admiring from afar.

It has been over twenty years since I last made cookies. After reviewing a half a dozen recipes and not finding any I would like to attempt, I decided to create my own.

Cocoa Almond Cookies

3 Cups             Almond Meal

1/2 C               Butter/Margarine at room temperature

1/3 C               Liquid Sugar Substitute

2                      Eggs, beaten

2 T                   Unsweetened Cocoa Powder

1/2 t                Salt

1 t                    Vanilla Extract

1/2 t                Baking Soda

Preheat the oven to 375 degrees.

Cream the butter. Mix in the eggs, liquid sweetener, and vanilla extract. Add in the remaining ingredients. Mix until well incorporated. (I used a portable mixer on the low setting.)

Spoon the batter onto a parchment lined baking sheet. Bake for 15 minutes.

This recipe yielded two dozen cake-like cookies. They were not overly sweet, which is OK with me. Sally and I both liked them. I might try adding some almond slivers next time for a little crunch. Dried fruit could work, too.

Please let me know if you try this recipe and how you modify it. I will continue to post low-carb options. I promise – no golf tips.