5 tbs of fiber syrup/ honey or your favorite (I use the golden sukrin I get it on amazon )
Let’s start ! divide the oven into thirds and preheat it to 325° F. Line two baking sheets with parchment paper, Have a small cookie scoop or a teaspoon at hand.
Whisk the syrup and egg together in a bowl for a minute or so, until well blended and just a bit thick. Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away — it separates as it stands. In fact, it’s good to give the batter a stir or two as you’re spooning it out.
Each cookie needs 2 teaspoons of batter. Scoop the batter onto the baking sheets, leaving at least 2 inches of space between the mounds of batter, and flatten each mound with the back of a fork.
Bake for about 20 minutes, rotating the pans midway through baking. The cookies should be toasted-almond golden, remove and let the cookies cool for about 10 minutes. Carefully lift them and it’s ready to serve .