October 30, 2013

Healthy Almond Crescent Cookies

Here's a recipe that I made up the other night. I wanted to use up the last bit of Almond flour I had before opening a new bag. I was so happy the way these turned out. These cookies are almost like a biscotti but so much easier and faster to make. They are gluten free as well. I'm not kidding when I say this, they were gone in 20 minutes after they cooled. My kids and husband went crazy for them and I have to admit, so did I!

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 flour
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
Directions: Preheat oven to 360 degrees, line a baking sheet with parchment paper and set aside. 

  1. 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. 
  2. Place batter in fridge for about 20 minutes. 
  3. Take out and roll into 24 balls then shape into crescents. 
  4. 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! 
Note: They crisp up when the cool down. Keep in an air tight container for up to 2 days.
Makes 24 cookies

1 comment:

  1. They.look.delish! Are they 58 cals and 2 ww pts each ?


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