91-Calorie Almond & Jam Cookies
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 90.8
- Total Fat: 4.8 g
- Cholesterol: 4.5 mg
- Sodium: 33.5 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.0 g
- Protein: 1.8 g
View full nutritional breakdown of 91-Calorie Almond & Jam Cookies calories by ingredient
Introduction
Gluten free and low in fat, these fruity cookies are a perfect afternoon treat.Gluten free and low in fat, these fruity cookies are a perfect afternoon treat.
Number of Servings: 20
Ingredients
-
6 tablespoons light butter
1/2 cup granulated sugar
1 egg white
1 teaspoon almond extract
1 cup almond flour*
3/4 cup brown rice flour**
1/4 teaspoon baking soda
5 teaspoons strawberry all-fruit jam
* Available in the health food aisle.
** Or grind brown rice in a high-speed blender or food processor to equal 3/4 cup.
Tips
This recipe can easily be cut in half.
You can swap vanilla extract for the almond.
Use any flavor of jam you like.
Directions
Preheat the oven to 350 degrees.
Line a baking sheet with a silicone liner or parchment paper.
Place the butter in a medium mixing bowl.
Using a hand mixer set to medium speed, cream the butter for about three minutes, until it is pale yellow and smooth.
Add the sugar and mix another three minutes, until the mixture is fluffy.
Add the egg white and almond extract and mix just until they are combined.
Scrape down the sides and bottom of the bowl with a rubber spatula.
In a small bowl, combine the dry ingredients.
Add to the bowl with the wet ingredients and mix on low just until blended.
Use a cookie scoop or a spoon to drop the dough onto the prepared baking sheet, one tablespoon at a time.
Use a 1/4 teaspoon to make an indentation in the center of each dough ball, then spoon 1/4 teaspoon jam onto each cookie.
Bake for 10 minutes, then remove from the oven and allow to cool before eating. (The jam will be hot!)
Serving Size: Makes 20 cookies, 1 per serving
Line a baking sheet with a silicone liner or parchment paper.
Place the butter in a medium mixing bowl.
Using a hand mixer set to medium speed, cream the butter for about three minutes, until it is pale yellow and smooth.
Add the sugar and mix another three minutes, until the mixture is fluffy.
Add the egg white and almond extract and mix just until they are combined.
Scrape down the sides and bottom of the bowl with a rubber spatula.
In a small bowl, combine the dry ingredients.
Add to the bowl with the wet ingredients and mix on low just until blended.
Use a cookie scoop or a spoon to drop the dough onto the prepared baking sheet, one tablespoon at a time.
Use a 1/4 teaspoon to make an indentation in the center of each dough ball, then spoon 1/4 teaspoon jam onto each cookie.
Bake for 10 minutes, then remove from the oven and allow to cool before eating. (The jam will be hot!)
Serving Size: Makes 20 cookies, 1 per serving
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