Many folks shy away from playing with cookie recipes because they are something of a science experiment. Cookies need to have the right balance of starch, fat, flavoring and levening agents to form into the perfectly simple deliciousness that we know as a cookie.
But really it isn’t all that complicated. Take these almond cookies. They use no flour. They use no baking soda. In fact there are just a few ingredients, many of which you MAY already have in your pantry or fridge.
Again, this is a small batch recipe, yielding only about a dozen cookies. Because even though these cookies are BETTER for you than traditional ones…cookies just aren’t ever going to be health food. Sorry!
1 c. Splenda (if you don’t use Splenda, use the amount of your preferred sweetener equivalent to one cup of sugar)
1/2 tsp. pure vanilla extract
1/2 tsp. butter extract
OPTIONAL: Raw almonds for decoration
Preheat oven to 350 degrees.
Mix all ingredients in a bowl with a hand mixer, making sure egg is fully incorporated. Dough will be loose.
Use a large spoon to roll your dough into a ball. Transfer to a sprayed baking sheet then mash down your dough ball with a spoon to form a disc.
Bake about 8 minutes then remove from oven. Place an almond on top of each and press into the cookie while still soft (for a bit of extra flavor, try a lightly sweetened almond from a 100 calorie pack or a cocoa almond!).
Allow to cool on a rack before eating. Cookies will be crumbly…but YUMMY!