Pre-heat oven to 350 °F (180 °C). Mix whole wheat flour, baking soda, and salt in a small bowl. Set aside.
In a medium to large bowl, mix the 1 1/3 up Splenda for baking and water, blend with almond butter and vanilla.
Incorporate dry ingredients into the sweetened flavored almond butter.
Drop by tablespoons onto a parchment covered baking sheet, and use a fork to flatten them, making a 'criss-cross' design on each one.
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.
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.
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.
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.
There are 104 calories in 1 serving of Almond Criss Cross Cookies.