Almonds, whole wheat flour and maple syrup for sweetener. It’s practically too good to be called a cookie! I made these at the request of my friend’s son who has an egg allergy. He loved them and I think you will to.
- 1 cup almonds, ground into meal
- 2 cups whole wheat pastry flour
- 2 tsp. baking powder
- 1 Tbsp. lemon zest
- 1/2 tsp. sea salt
- 10 Tbsp. unsalted butter, melted
- 1/2 cup maple syrup
- 2 tsp. almond extract
- 1/2 tsp. lemon extract
- fruit preserves (raspberry, blackberry, cherry)
Preheat oven to 350 degrees F. Grind almonds into a fine meal using a small grinder or mini food processor. Combine flour, almonds, baking powder, zest, and salt in mixing bowl. In a separate bowl, mix butter, maple syrup, and extracts together. Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet or a sheet lined with a silicone liner. Indent each cookie with your thumb and put 1 tsp. preserves in the imprint. Bake 15 minutes or until edges turn golden.
Makes 24 cookies.
Using the Weight Watcher’s Recipe Builder, I calculated that each cookie has 4 PointsPlus.
Recipe from Feeding the Whole Family by Cynthia Lair.