You know those roasted cinnamon almonds you find at festivals? The ones that make your mouth water just smelling them… but you know they are loaded with sugar and carbs, so you just pretend that smelling them is enough?
Well, you don’t have to fake it anymore! When these cookies were baking, my kitchen smelled just like cinnamon almonds, mmmm. They are made with almond butter and almond flour, as well as sugar substitutes to keep the carbs low. In fact, the carbs are SO low, that I added 70% dark chocolate, and they are still only 2.6g net carbs per cookie. No guilt or grain here!
I found that the dough was a bit sticky feeling, and slightly oily as I shaped the balls, but it turned out nicely. I tested a few different types in the batch I just made… one plain, cross-hatched like peanut butter cookies, one with chocolate pressed into the center, and one with chocolate and toasted almonds. No surprise that I liked that last version the most! I also sprinkled just a little large-flake kosher salt on them at the very end to set the chocolate off. If you like a mildly sweet cookie, I would start with the lower amounts of sweeteners, if you like it sweeter, adjust to your taste. I like mine a little less-sweet, as my tastes have changed over the past months. This is a slightly chewy, medium-dense cookie, pretty filling.
I’d also like to note that this is the first recipe that I have made with the blanched almond flour that I just bought at our local bulk store (Countryview for those in my area!) and so far I like it! The grind seems similar to the flour from Nuts.com, and the price is $4.79 per pound.
Cinnamon Almond Snack Cookies
- 1/2 C almond butter
- 1 tsp cinnamon
- 2 Tb coconut oil (or butter if you prefer)
- 2-3 Tb Truvia (I used 2)
- 1.5 tsp vanilla extract
- 1 egg
- 1/2 tsp salt
- 1 C almond flour
- 2-3 Tb powdered erythritol (I used 2)
- 1/2 tsp baking soda
- 5 Dark chocolate squares (optional) or vegan chocolate
- toasted almonds (optional)
- Preheat oven to 350. In a large bowl, combine first 6 ingredients and mix well.
- Sift together almond flour, erythritol, baking soda and salt, and add to almond butter mixture.
- Drop by tablespoonfuls onto cookie sheet lined with baking parchment.
- Flatten balls into discs with your fingers. Wet fingers slightly if the dough is too sticky.
- If using chocolate squares, chop each square into 4 quarters, and press one piece into each cookie.
- Bake for 3 minutes, and then remove from oven if using toasted almonds.
- Place nuts on top of the chocolate, rotate pan, and return to oven for 5-8 minutes for a total cooking time of 8-11 minutes.
- Remove from oven and cool on a wire rack.
Makes about 20 cookies. 1.6g net carbs per cookie plain, 2.6 per cookie with chocolate pieces.