Dec 14, 2018
I realize the following statement makes me a freak: I don’t like the combination of peanut butter and chocolate. No Reese’s or buckeyes for this girl. I’ve never been a big fan of peanut butter (only started eating it on the Meltdown plans because I had to!) and just think it ruins chocolate. I have however found I enjoy almond butter and appreciate the milder, more neutral flavor it brings to recipes. This recipe brings the almond flavor three ways!
Triple Almond Cookies http://www.nuts.com/recipes/triple-almond-cookies-
Preheat oven to 350. In a medium bowl, use a hand mixer to mix eggs, Splenda, syrup, baking powder and vanilla for 1 min. Add flour, then butter, then almonds, beating 30 sec. between each. Use a small spoon or Tbsp measuring spoon to scoop dough and roll into balls, then use a fork to smash down cookies. Bake 15-16 min, until barely starting to brown and still feel slightly soft. This is the halved version of the original recipe. For easy portioning, make 8 larger or 16 small cookies from the dough. 1 large or 2 small cookies = 1 fat serving.
I generally halve or even quarter dessert recipes because, unless I’m feeding multiple people, there is no reason for me to have more than a few servings of a treat on hand at any given time. With that said, when you want to whip up a more nutritious treat for yourself or loved ones, especially over the holidays, consider these delicious bites! And until next week, feast with almonds, feast with MORE almonds, and as always…FEAST ON!!!
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