Recipe courtesy of Barbara Lyon, this is Mom’s favorite cookie

klmj - modified to use Splenda sugars, baking powder

Preheat oven to 350F

Toast 2C raw almonds 15 minutes and cool, then chop coarsely

1/2 C unsalted butter, room temp

1 C brown sugar Splenda

1.25 C regular Splenda (cup for cup baking blend)

Cream together in mixer

Add 

4 large eggs, 1 at a time

2 Tbsp baking powder

2 tsp vanilla

1 tsp kosher salt

2 C toasted almond butter (crunchy)

6 C GF rolled oats

2 C chocolate chips

2 C chopped toasted almonds

Clump by 1 large tbsp and roll into balls.  Place on greased cookie sheets, parchment, or silpats.  

klmj- they did not spread much;  you can place them fairly close together (~1” clearance)

Bake for 18 min (watch them and check color!).  Let cool (fragile when hot), then move to racks to finish cooling.