Greek · Dessert
Powdered Almond Butter Cookies
A Greek-leaning almond butter cookie rebuilt to a genuinely light calorie count, using almond flour and a whisked egg white in place of butter and whole sugar, sweetened with allulose and finished with a scatter of chopped almond pressed on straight from the oven.
$1
10 minsPrep
11 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
176Calories
7.1gProtein
14.5gFat
14gCarbs
1.3gSugar
3.1gFiber
350mgSodium
0mgChol
1.1gSat Fat
219mgPotassium
82mgCalcium
1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
8gAllulose
0.3gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
dairy-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
2
In a bowl, whisk the egg white until just frothy, then stir in the almond butter, allulose and vanilla extract until smooth.
3
Add the almond flour, baking soda and salt, and mix with a spatula until a soft, slightly sticky dough forms.
4
Divide the dough into 2 equal portions (about 44g each) and roll into balls, then flatten gently on the lined baking sheet to about 1.5cm thick, spacing well apart.
5
Bake for 10-11 minutes until the edges are just turning golden and the centres look set but soft.
6
Remove from the oven and immediately press the chopped almond onto the top of each warm cookie.
7
Let the cookies cool fully on the tray for at least 10 minutes before lifting off — they firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g blanched, fine-ground almond flour
- 0.6 oz16g smooth, unsweetened almond butter
- 2/32/3 egg whites, lightly whisked (22g)
- 0.6 oz16g allulose
- 0 oz1g baking soda
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0.4 oz10g roughly chopped almond
