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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line 2 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 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 on top of each cookie.

  • Bake for 10 to 12 minutes or 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.


Tip: If using a sugar substitute, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 70 cal., 4 g carb. Carb choices: 0.

Nutrition Facts

80 calories; protein 2.4g 5% DV; carbohydrates 6.7g 2% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 5.2g; fat 5.3g 8% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 0.1IU; vitamin cmg; folate 3.4mcg 1% DV; calcium 26.9mg 3% DV; iron 0.5mg 3% DV; magnesium 29mg 10% DV; potassium 78.7mg 2% DV; sodium 3.6mg.