Spiced Almond Cookies

Created By: Sandy Behrendt

Photo By: Stephanie Plaisted

Yeild: 24 Cookies

First Line Therapy Servings:

1 Serving = 2 cookies

1 3/4 Nuts & Seeds (1.75), 2 Stevia (in condiments)

Ingredients:

• 2 cups almond flour – can chop almonds in blender or food processor if unable to find milled flour
• 1 ½ tsp cinnamon
• ¾ tsp nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ½ cup Stevia
• 1 large egg
• ½ tsp vanilla
• ½ cup almond butter
• Almond milk or milk – just enough to moisten (appox 2 tsp – 2 tbsp) – use more if using fresh ground almond butter as it doesn’t have as much oil as the jarred kind – you want the cookie ball to stay together but not be sticky
• Additional Stevia for top of cookies
• Slivered almonds (if desired, for garnish)

Directions:

1. Preheat oven to 325 degrees

2. Combine dry ingredients – Add wet ingredients – mix well – add almond milk to moisten into a ball (ball should hold form and be a little crumbly but not be sticky- too much milk will make these cookies too gooey)

3. Form 1 inch balls – put on greased cookie sheet (can use parchment paper or silicon mat in place of greasing cookie sheet) – sprinkle with Stevia or roll in Stevia – flatten to ¼“ thick with bottom of glass or fork – I find that it is easier to use fingers  to flatten.

4. Bake for 10 – 12 minutes – outside edges should be slightly brown – move from cookie sheet to paper towel.  These are one of those unique cookies that taste better cooled. During last 1-2 minutes of cooking add slivered almonds to top of cookies during the last two minutes if desired.