Almond Criss Cross Cookies
Delicious cookies to be consumed in moderation, given the high nut butter content.
Servings: 24
Prep Time: 15 mins
Cook Time: 15 mins
Average Rating: Average FatSecret member ranking
Ingredients
Directions
  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.
Nutrition summary
There are 104 calories in 1 serving of Almond Criss Cross Cookies.
Calorie split: 18% fat, 74% carbs, 8% protein.
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