GRAHAM CRACKER COOKIES
3 ounces almond flour, 3/4 cup
1/8 teaspoon salt
2 tablespoons granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses
2 tablespoons butter, softened
1/8 teaspoon vanilla
1 egg white

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop the dough by teaspoons onto a parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Cover the balls with plastic wrap and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and discard. Prick the cookies with a fork.

Bake at 325 for 15-20 minutes, or until golden brown. You want them nice and brown, but don't let them get too dark or they'll taste burnt.

One batch of cookies should make about 1 cup of "graham cracker" crumbs.

Makes about 20 cookies
Can be frozen

Per Batch: 735 Calories; 66g Fat; 22g Protein; 22g Carbohydrate; 10g Dietary Fiber; 12g Net Carbs
Per Cookie: 37 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carb
Per 2 Cookies: 74 Calories; 7g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb

Although these don't taste much like real graham crackers, I think they would work nicely for making a crumb crust for a pie or cheesecake.


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