Small Batch Almond Breakfast Cookies

Small Batch Almond Breakfast Cookies

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These almond cookies are delicious, portable, and not too sweet– perfect for breakfast on the go.  I have adapted the recipe from cookforyourlife.org, a website dedicated to healthy recipes for those touched by cancer.  They have a wonderful collection that is great for inspiration, and I encourage you to have a look around if you are interested.   I love these cookies, since they are a great use for just one egg white (which I often have in my freezer patiently waiting for its moment to shine.)

First thing to know is that almond meal and almond flour are basically the same thing– just really finely ground almonds.  Sometimes almond meal will have the ground-up skins included in the mix, where the flour has been made of blanched almonds.  Either is fine for this recipe; I prefer the skins-in option.  I think it gives the cookies a nice color, and adds a little extra fiber to the recipe.  Use what you wish.

Second, remember that egg whites can be frozen until ready to use.  If you are using a white you have frozen, just defrost on the counter or in the fridge before using.

Preheat the oven to 325°F.  We bake these cookies at a lower temperature so that they stay moist and chewy inside.

In a medium bowl, whisk the egg white well, until it appears frothy.  Add the almond meal, powdered sugar, salt and cardamom (or cloves or cinnamon– so many choices!!) and mix with a wooden spoon until the dough is totally blended and homogeneous.

Scoop cookies with a medium cookie scoop onto a baking sheet prepared with a silpat or parchment paper.  If you don’t have a cookie scoop, just make cookies about the size of golf balls.  Flatten the cookies just slightly before sliding them into the oven.  You should get four or five cookies out of this recipe.

Bake just until the bottoms of the cookies begin to color slightly, around 15-22 minutes depending on your oven and the size of the cookies.  Check often, since over-baking will dry them out.  Remove from the oven, and allow to cool completely.  At this point, I like to dip the tops in a little extra powdered sugar–pretty!  Once cool, these can be stored in a zip-top baggie for several days.  I like to put two in each bag so that I can just grab them and go.  Enjoy!

Small Batch Almond Breakfast Cookies

Small Batch Almond Breakfast Cookies

Ingredients

  • 1 egg white
  • 1 1/2 cups almond meal
  • 3/4 cup powdered sugar
  • pinch of salt
  • dash of cardamom
  • OR cloves
  • OR cinnamon

Instructions

  1. Preheat the oven to 325°F.
  2. In a medium bowl, whisk the egg white well, until it appears frothy. Add the almond meal, powdered sugar, salt and cardamom (or cloves or cinnamon) and mix with a wooden spoon until the dough is totally blended and homogeneous.
  3. Scoop cookies with a medium cookie scoop onto a baking sheet prepared with a silpat or parchment paper. If you don't have a cookie scoop, just make cookies about the size of golf balls. Flatten the cookies just slightly before sliding them into the oven.
  4. Bake just until the bottoms of the cookies begin to color slightly, around 15-22 minutes depending on your oven and the size of the cookies. Check often, since over-baking will dry them out.
  5. Remove from the oven, and allow to cool completely. At this point, I like to dip the tops in a little extra powdered sugar.
  6. Once cool, these can be stored in a zip-top baggie for several days.

Notes

Recipe by Rebecca @ The Luxury of a Small Table. Adapted from cookforyourlife.org.

http://theluxuryofasmalltable.com/small-batch-almond-breakfast-cookies/

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