31 low calorie almond butter cookies Recipes

butter softened, coconut palm sugar, egg, almond extract, whole wheat pastry flour, baking powder, salt, confectioners sugar sifted, confectioners sugar, almond extract, skim milk, juice from defrosted dark sweet cherries, pink sugar for decorating

butter, almond flour, soy flour, heavy cream, baking powder, butter, almond extract, erythritol, heavy cream

eggs, butter, vanilla extract, artificial sweetener (or to your taste ), almond flour, baking powder, salt, macadamia nuts, chopped

brown sugar twin, splenda sugar substitute, butter, softened, peanut butter , chunky, egg, baking soda, salt, almond flour, atkins baking mix, oat flour, vital wheat gluten

almond flour, flax seed meal, artificial sweetener (i used truvia, not calculated in nutritional totals), walnuts, chopped, baking powder, egg whites, butter, softened

marzipan, butter, whole egg, egg whites, caster sugar, self rising flour, flour, vanilla, almond extract

almond meal, soy flour, baking soda, kosher salt, cinnamon, butter flavor crisco (or butter), canola oil, sugar substitute, brown sugar , subsitue, eggs, vanilla extract, sugarfree chocolate chips

self raising flour, custard powder, caster sugar, low-fat butter, chopped (room temperature ), skim milk, vanilla essence, almonds

low-fat cream cheese, softened, butter, eggs (seperated), splenda granular, sugar substitute, vanilla extract, lemon peel, flour, wheat gluten flour, baking powder, salt, almond flour

all-purpose flour, baking powder, salt, unsweetened applesauce, sugar, butter, softened, vanilla extract, lemon juice, egg whites, sugar, divided, milk or 3 tbsp light cream, divided, almond extract, vanilla extract, unsweetened cocoa (melted chocolate is also acceptable)

butter, at room temperature, sugar substitute (i recommend splenda), molasses, pumpkin pie spice, eggs, almonds, ground, oat bran, vanilla protein powder, baking soda, salt, oats (oatmeal, old fashioned), flax seed meal, raisins

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

softened butter, egg, splenda brown sugar blend, splenda sugar substitute, vanilla extract, smooth almond butter, salt, baking soda, wheat gluten, ground flax seeds, almond flour, atkins baking mix

carob chips, almond butter, splenda sugar substitute, brown, half-and-half, almond flour, flax seed meal, salt, butter or 1/2 cup shortening, splenda sugar substitute, egg, vanilla extract, baking soda

granulated splenda sugar substitute, egg substitute, vanilla extract, natural chunky peanut butter, almond butter, baking soda, unsweetened cocoa powder, sugar-free chocolate syrup

steel cut oats, buttermilk, baking powder, butter (can use low fat ), almond butter or 1 tbsp peanut butter, almond flavoring, egg, honey (i add maybe a few packets of splenda to sweeten a bit) (optional) or splenda sugar substitute (i add maybe a few packets of splenda to sweeten a bit) (optional)

honey, blackstrap molasses, almond butter, creamy, peanut butter, organic creamy, coconut oil , extra virgin, room temperature (solid is ok), gluten-free flour (i use bob s red mill), almond meal, flax seed meal, flax seed meal, cinnamon, nutmeg, ginger, baking soda, salt, quinoa, cooked, egg

cookie crumbs, chopped almonds, butter, melted, cream cheese (room temperature ), low fat quark, lemons, pureed strawberry, sugar (or add more if you re a sweet tooth), unflavoured gelatin, chopped strawberries, sugar