Simple Almond Cookies

For a snack or sweet dessert, enjoy one of these flourless cookies. Drizzle chocolate on top for added pizzazz.

Recipe from Diabetic Living
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  • Nonstick cooking spray
  • 2 1/4 cups whole almonds
  • 3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
  • 2 egg whites
  • 1 teaspoon almond extract or vanilla
  • 32 almond slices (2 tablespoons)
  • 2 ounces bittersweet chocolate, melted (optional)
Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or coat with nonstick cooking spray; set aside. In a food processor, combine whole almonds and sugar; cover and process until finely ground. Add egg whites and almond extract. Cover and process until well mixed.
Using a well-rounded measuring teaspoonful of the almond mixture for each cookie, shape into a crescent shape or ball. Place 1 inch apart on prepared cookie sheets. Place an almond slice atop each cookie.
Bake for 10 to 12 minutes or just until cookies are starting to brown on the tops. Transfer to wire racks; let cool. If desired, transfer the warm melted chocolate to a resealable plastic bag. Seal bag; cut a small hole in one corner. Drizzle tops of cookies with melted chocolate. Makes 32 cookies.


  • *Sugar Substitutes:

    Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar.

    PER COOKIE WITH SUBSTITUTE: same as above, except 70 cal., 4 g carbo. Carb choices: 0.


  • Nutrition facts are based on one cookie.

nutrition information

Per Serving: cal. (kcal) 80, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 0, carb. (g) 7, fiber (g) 1, pro. (g) 2, sodium (mg) 4, Other Carb () 0.5, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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