Tuesday, August 11, 2009

Vanilla Sugared Almond Cookies

I dare anyone to guess that this is a low-carb, diet cookie—it's that good! It is my variation of a Snickerdoodle, which is normally rolled in cinnamon-sugar. Instead I roll the top in Sugar-free Vanilla "Sugar" made with Splenda before baking (see my earlier post for recipe). The flecks of vanilla bean in the "sugar" and the addition of the dark brown sugar in the dough add a warm color and their own special flavors to this delicate, slightly caramel, buttery cookie. Have some with a cup of tea in the afternoon and you'll want to adhere to that British custom always!

Vanilla Sugared Almond Cookies
(Makes 24 cookies)

1 cup almond flour (or finely ground blanched almonds)
¼ cup coconut flour
½ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cream of tartar
5 tablespoons butter, softened
1 tablespoon dark brown sugar, packed
3 tablespoons granulated sugar
½ cup Splenda granular (not baking blend)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1½ tablespoons sugar-free Vanilla "Sugar" (made with Splenda, click to see recipe)

1. Preheat oven to 375-degrees. Line cookie sheet with parchment paper or spray lightly with non-stick cooking spray.

2. In a small mixing bowl, mix together flours, baking soda, cream of tartar and salt; set aside.

3. In a large mixing bowl, cream together sugars and butter with handheld or standing mixer until light and fluffy. Add egg, canola oil, vanilla extract and continue beating until well blended and thickened slightly.

4. With a wooden spoon, stir in dry ingredients. Shape dough by rounded teaspoon into balls. Dip ½ ball into vanilla "sugar" and place sugar-side up about 2 inches apart on cookie sheet. Flatten slightly with hand, bottom of glass or decorated shortbread cookie press. Bake until set, about 8-10 minutes. Cookies will not brown much, except around edges, so watch carefully and do not overbake. Immediately remove from cookie sheet onto wire rack to cool. Store in an airtight container at room temperature.

Nutritional Information per cookie: 63.7 calories, 6.4 g carbohydrates, 3.8 g total fat, 1.7 g saturated fat, 1 g fiber, 1.7 g protein.

Original recipe by Kathy Sheehan, copyright 2009

How does this compare to a similar bakery cookie? This recipe is significantly lower in calories and carbohydrates, lower in fats and higher in fiber. For comparison, approximately the same size Snickerdoodle (about ½ of a bakery-size cookie) is 140 calories, 22 g carbohydrates, 5 g fat, 0.5 g fiber, 2 g protein.

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