No Cholesterol Almond Cookies Recipes

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3-INGREDIENT VEGAN ALMOND FLOUR COOKIES {VEGAN, OIL-FREE, KETO OPTION}



3-Ingredient Vegan Almond Flour Cookies {Vegan, Oil-Free, Keto Option} image

Irresistible almond cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. They are naturally grain-free, gluten-free & vegan, plus, they can be made keto-friendly with 1 substitution.

Provided by Camilla

Categories     Cookies

Time 21m

Number Of Ingredients 5

1 cup (112 g) blanched almond flour (not almond meal)
3 tablespoons (36 g) coconut sugar (see notes for keto, & other, options)
1/2 teaspoon (2.4 g) baking powder
Optional: 1/8 teaspoon fine sea salt
2 tablespoons (30 mL) water

Steps:

  • Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
  • Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
  • Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
  • Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

Nutrition Facts : Calories 78 calories, Carbohydrate 6.1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5.6 grams fat, Fiber 1.2 grams fiber, Protein 2.4 grams protein, SaturatedFat 0.4 grams saturated fat, ServingSize 1 cookie, Sodium 53.4 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

LOW-CARB ALMOND SHORTBREAD COOKIES



Low-Carb Almond Shortbread Cookies image

Crispy little shortbread cookies that are perfect for low-carb eating, made with almond flour.

Provided by Paula Todora (Paula T)

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 45m

Yield 20

Number Of Ingredients 6

¾ cup almond flour
3 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
1 dash salt
2 tablespoons butter, softened
1 egg white
¼ teaspoon vanilla extract

Steps:

  • Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
  • Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
  • Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
  • Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 39.1 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 30.3 mg, Sugar 0.4 g

NO CHOLESTEROL CHOCOLATE CHIP



No Cholesterol Chocolate Chip image

I was amazed this recipe worked! Produces a cake like cookie which is good for the heart and good for the taste buds too!

Provided by Kirsty

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 12

½ cup canola oil
½ cup honey
1 cup packed brown sugar
2 egg whites
2 teaspoons vanilla extract
1 tablespoon water
1 ½ cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, stir together the canola oil, honey, sugar, egg whites, vanilla and water. Sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon, stir into the wet ingredients. Mix well, then fold in the chocolate chips.
  • Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Flatten with a fork dipped in flour. Bake for 8 to 9 minutes in the preheated oven.

Nutrition Facts : Calories 124.4 calories, Carbohydrate 20 g, Fat 5 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 58.6 mg, Sugar 13 g

LOW CARB ALMOND COOKIES



Low Carb Almond Cookies image

During the holidays my family has a longstanding tradition of baking cookie trays for family and friends. This year, my circle includes a friend who has been advised by her doctor to dramatically reduce her carbohydrate intake. Not wanting to leave her out of the cookie circle, I tracked this recipe down on the web and have posted it here for others interested in low-carb baking. The resulting cookie is a little crumbly like a shortbread with a soft nutty flavor. I like the variation, my own, of adding the egg as the cookie holds together more and has a thin marzipan like center. A bit too rich for my low-fat taste buds but a certain hit for a low-carb diet. According to the recipe these have about 2.7g carbs per cookie.

Provided by justcallmetoni

Categories     Dessert

Time 25m

Yield 16-18 serving(s)

Number Of Ingredients 7

2 cups almond flour
1/2 cup Splenda Sugar Blend for Baking
1/2 cup softened butter, replace with what ingredient (if you want cookie that holds together a little more easily replace 2 tablespoons of butter with 1 l)
1/2 teaspoon salt (if using salted butter, omit salt here)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 egg (optional)

Steps:

  • Preheat oven to 300°F.
  • Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
  • Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
  • Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
  • Let cool on sheet for 5 minutes before removing.
  • For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.

Nutrition Facts : Calories 76.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 123.5, Carbohydrate 6, Sugar 2.9, Protein 0.1

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