No Cholesterol Almond Cookies Recipes
LOW CARB ALMOND COOKIES
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
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
CHOLESTEROL FREE, LOW FAT COOKIES W/ ICING
A cholesterol-free cookie w/ virtually no saturated fat (the kind you want to stay away from if trying to manage cholesterol levels) & no margarine, butter or shortening! This recipe originally began as a very sweet vegan pie crust #171844. I thought w/ a few changes, it would be a good iced cookie. I love them! Hope you do too. These are definitely best when iced as the cookie isn't very sweet by itself.
Provided by Chef C.S.
Categories Dessert
Time 25m
Yield 16 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Mix all ingredients with a fork. You can put this in the fridge if you're oven isn't ready to go since it's easiest to cut dough when it's still cold.
- Flour surface and roll out dough to about 1/2 inch thick. If you refrigerated the dough & it's cracking as you roll it, more than just on edges, let it warm up for a couple of minutes, then continue.
- Cut with cookie cutters. Place on parchment paper on cookie sheet. Bake immediately for 15 minutes. Don't let them get brown. Brown means over cooked in this case.
- Let cool on cooling racks. When completely cooled, frost with Kittencal's frosting #: 261889 It's so good, just confectioner's sugar, 1 T skim or non dairy milk and 1 T corn syrup to harden the frosting. Let set for 15 minutes before eating.
Nutrition Facts : Calories 82.9, Fat 3.5, SaturatedFat 0.3, Sodium 96.8, Carbohydrate 11.6, Fiber 0.4, Sugar 1.8, Protein 1.2
NO CHOLESTEROL CHOCOLATE CHIP
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
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
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