We are almost half-way through our healthy snack month. My overdramatic children claimed I was killing them with all the raisins, carrots, hard boiled eggs, peanut butter, trail mix, etc. So to prove my point that healthy food can taste good I did some research for some low carb cookies. These have the benefit of being made with almond flour - lots of tasty goodness with protein, fiber, low carb content, Vitamin E and omega 3s.
RECIPE:
3/4 c butter, room temperature
1/2 c sugar
1 egg
1 tsp vanilla
1 c almond flour
1/4 c whole wheat flour
1/2 cocoa powder
1/2 tsp salt
1/2 tsp baking powder
DIRECTIONS:
Preheat oven to 325 degrees and line cookie sheets with parchment paper.
Combine the first set of wet ingredients in one bowl. In another bowl combine the second set of dry ingredients. Blend the two mixes together till dough forms. Using your hands roll dough into balls and place 3" apart on cookie trays. Bake 15 minutes and allow to cool before eating.
REVIEWS: 3 thumbs up. I think the butter I used (which has oil in it to help it spread) was too much for this recipe and made the cookies crisp and flat. The taste is delicious and the kids loved them. We will be making them again.
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RECIPE:
3/4 c butter, room temperature
1/2 c sugar
1 egg
1 tsp vanilla
1 c almond flour
1/4 c whole wheat flour
1/2 cocoa powder
1/2 tsp salt
1/2 tsp baking powder
DIRECTIONS:
Preheat oven to 325 degrees and line cookie sheets with parchment paper.
Combine the first set of wet ingredients in one bowl. In another bowl combine the second set of dry ingredients. Blend the two mixes together till dough forms. Using your hands roll dough into balls and place 3" apart on cookie trays. Bake 15 minutes and allow to cool before eating.
REVIEWS: 3 thumbs up. I think the butter I used (which has oil in it to help it spread) was too much for this recipe and made the cookies crisp and flat. The taste is delicious and the kids loved them. We will be making them again.
