My granddaughter was recently diagnosed with juvenile diabetes so I'm working on adapting recipes to make them as low carb as possible but still have flavor. I tried to convert a recipe and while it was okay, I know it can be better, I'm just not sure how to apply the conversion. This is a cookie recipe. My first attempt, I replaced 1 C of AP flour with 1/4 C AP flour + 3/4 C Almond flour and replaced the white sugar with coconut sugar and 1 stick of butter. The cookies spread. The batter was a bit lose so I added another 1/4 C of almond flour.

Should I lessen the amount of butter and also do you think it would be "okay" to replace all of the AP flour with all almond flour?

Thank you,
Kim

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