I used coconut sugar when testing this recipe, but you can use any sugar, and quite frankly, sugar is sugar. Yes, some sugars are slightly less refined, but ultimately they are still sugar and your best bet is to cut back on all sugars and instead enjoy it in small amounts.
This recipe makes 60 small cookies. I usually bake half and keep the rest of the dough in the refrigerator ready to go for another day. You can leave it in the refrigerator for a week.
Whole Wheat Almond Cookies
Makes 60 cookies
1 cup of raw almonds
1 1/2 cups white whole wheat flour (or all-purpose flour)
1/2 cup sugar
1 teaspoon baking soda
14 tablespoons butter, at room temperature
1 tablespoon light molasses or golden syrup
- Place the almonds in a food processor and pulse to chop into smaller bits, or, chop with a knife.
- To the food processor or standing mixer, add flour, sugar, baking soda, butter, and syrup. Process until well mixed and a ball starts to form.
- Tip the mixture onto a clean countertop and form into 2 logs. Wrap them in parchment paper or plastic wrap and place in the refrigerator for at least 1-2 hours (until hardened).
- When ready to bake. Preheat oven to 400 degrees F.
- Remove logs from the refrigerator and unwrap. Slice into thin slices, about 1/4-inch thick.
- Place on to a baking sheet covered with parchment paper bake cook for 8-10 minutes, until golden.
1 cookie: 50 calories, 3.5 g fat (2 g sat), 4.5 g carbohydrates, 1 g protein, 0.5 g fiber
2 cookies: 100 calories, 7 g fat (3 g sat), 9 g carbohydrates, 1.5 g protein, 1 g fiber
Looking for a similar recipe that is dairy-free? Try this one using coconut oil or check out these yummy, healthy almond cookies.