These nutty gems are the perfect teatime treat. Because they are made with more almonds than flour, they are naturally low in carbs and higher in healthy fats, making them heart smart and blood sugar friendly. (A typical frosted sugar cookie has 5X the carbs!).
If you would like to make them gluten-free, simply swap your favorite gluten-free flour for the all-purpose flour. Because this recipe uses almond meal and less wheat flour it adapts very well. While there are many good gluten-free “flour” blends now on the market, a couple of good ones are Cup4Cup and Bob’s Red Mill 1:1 Baking Flour.
MAKES 18 COOKIES
1 cup whole almonds (or 1 cup + 1 tablespoon almond meal)
1/2 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup no-calorie granulated sweetener*
2 tablespoons sugar
1 large egg
1/2 teaspoon almond extract
1 tablespoon powdered sugar
1. Preheat the oven to 350°F. Place the almonds in a food processor and pulse until very finely chopped, but not powdery or oily. Pour ground almonds into a small mixing bowl, and whisk in the flour. Set aside.
2. In a large bowl, using an electric mixer, beat the butter and sweetener until well combined (mixture will not be creamy). Add egg and almond extract and beat until light and fluffy. Add the flour mixture and gently stir until all ingredients are well blended.
3. Roll level tablespoons of dough into balls and place 1 1/4 inches apart on a baking sheet. Bake 9 to 10 minutes, rotating pan halfway through until cookie bottoms are golden brown (tops will remain pale). Remove and cool on a rack. Dust with powdered sugar.
*If you use a “baking blend” like Truvia for Baking, use (as directed on the package for sugar), 1/2 as much, or 2 tablespoons.
Nutrition Information Per Serving: Calories 90 | Carbohydrate 6g (Sugars 2g) | Total Fat 6g (Sat Fat 1g) | Protein 3g | Fiber 1g | Cholesterol 15 mg | Sodium 25mg | Food Exchanges: 1 Fat, ½ Carbohydrate | Carbohydrate Choices: ½ | Weight Watcher Plus Point Comparison: 2 Weight Watcher Smart Point Comparison = 3
