Baked: Almond Criss Cross Cookies

Delicious cookies to be consumed in moderation, given the high nut butter content.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Ingredients

3/4 tsp fine grain sea salt
1 1/2 tsps vanilla
1 cup ground 100% almond nut butter
1/2 cup water
1 tsp baking soda
12 oz splenda
2 cups whole wheat flour

Instructions

1. Pre-heat oven to 350 °F (180 °C). Mix whole wheat flour, baking soda, and salt in a small bowl. Set aside.

2. In a medium to large bowl, mix the 1 1/3 up Splenda for baking and water, blend with almond butter and vanilla.

3. Incorporate dry ingredients into the sweetened flavored almond butter.

4. Drop by tablespoons onto a parchment covered baking sheet, and use a fork to flatten them, making a 'criss-cross' design on each one.

5. Bake for 8-10 minutes, and cool on a wire rack. Once cool, store in a sealed tin in a cool dry place. Will keep for several days.

6. Note 1: try and stick to an organic whole wheat flour that uses the entire husk of the wheat, which has a much lower glycemic index and also is less dangerous in terms of commercial insecticides, which are found on the outer husk of the wheat grain.

7. Note 2: The nuts' slow absorption of the carbs in the whole wheat flour, making this a suitable snack that won't sabotage your efforts if you stick to one or two as a snack.

8. Note 3: If you don't have 100% almond butter, you can make it in the food processor by grinding it until smooth, or you can substitute any other 100% nut butter like peanut.

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