Nutrition: calories 58, fat 2 g, carbs 11.1 g, fiber .8 g, sugars 8.6 g, sodium 16.1 mg, protein 2 g, Weight Watchers points 2
1 cup Bob's Red Mill Garbanzo/ Chickpea flourDirections: Preheat oven to 360 degrees, line a baking sheet with parchment paper and set aside.
1/2 cup Bob's Red Mill Almond flour
1 cup organic Turbinado sugar/ raw cane sugar (If you can't find this, you can use brown sugar, the Turbinado gives the cookies a nice texture. You can find this in most grocery stores)
4 packets Sweet Leaf all natural Stevia or to taste
Approximately 1/4 cup Egg Beaters or 1 to 2 egg whites beaten lightly
1/4 cup slivered almonds, chopped up a little
Dash of salt
1 1/2 tsp good quality vanilla extract
3/4 tsp to 1 tsp real almond extract
- In a medium to large mixing bowl, add all ingredients and mix well. Make sure you dig down to get all the dry ingredients incorporated into the batter.
- Place batter in fridge for about 20 minutes.
- Take out and roll into 24 balls then shape into crescents.
- Place on the baking sheet. They should all fit since they don't spread. Bake for about 9 to 12 minutes. Check after 5 and turn the pan around. They should be lightly browned and the bottom should be a little darker brown. Let cool and enjoy!
Makes 24 cookies