These tasty cookies are whole grain and packed with almonds. And unlike most cookies, they are not super sweet. They do have a fair share of butter in them, but for most people, a little extra butter in the diet is better than extra sugar. And these cookies are so small in size that each one has only a teaspoon of butter.
These cookies are a spin on the classic Swedish “bondkakor” (farmer’s cookies). The traditional version is made with white flour, a little more sugar, and a smaller amount of almonds—but this healthier version tastes just as good! It’s the perfect cookie to pair with a cup of tea or to serve as part of an after school snack.
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 it 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.