Low Fat Cinnamon Almond Cookies

Almond Cinnamon Cookies n

One cinnamon almond cookie to satisfy your sweet tooth coming up!

I admit it. I have a sweet tooth. I am a bonafide sugar addict. Jack claims he is not (although he seems to find my baked goods irresistible). With a renewed interest on putting a healthier twist to our recipes, but still keeping them tasty, I set out to transform a cookie recipe in my recipe box. It doesn’t even matter what this recipe was to begin with because it no longer resembles that recipe. The underlying premise of the recipe was that the cookie it created should satisfy my sweet tooth without being laden with bad fats. It also should add some protein and fiber to my day. I used yogurt cheese and applesauce to replace fats and add moisture. I swapped out some of the all purpose flour with whole wheat pastry flour. The result of this experiment was successful enough to warrant its addition to our blog collection.  Of course, the serving size is one cookie. I cannot be held responsible if you like these cookies so much that you eat the whole batch to satisfy your secret inner cookie monster.

Low Fat Cinnamon Almond Cookies

Ingredients

1/2 cup packed brown sugar
1/3 cup low fat plain yogurt cheese*
1/4 cup unsweetened applesauce
2 tablespoons smooth almond butter
1/2 tsp powdered lemon peel (or 1 tsp fresh lemon zest)
1 tsp vanilla extract
2 large egg yolks, lightly beaten
1 cup all purpose flour
1/3 cup whole-wheat pastry flour
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 teaspoon salt
Top with mixture of 1 tbsp granulated sugar and 1/2 tsp ground cinnamon
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together sugar, yogurt cheese, applesauce, almond butter, lemon vanilla and eggs.
  3. In a medium bowl, sift together flours, baking soda, cinnamon, and salt.
  4. Stir flour mixture into sugar mixture.
  5. Scoop tablespoon-sized amounts of dough and place on prepared baking sheet.
  6. Slightly flatten cookies and sprinkle with topping made of sugar and cinnamon mixture.
  7. Bake for 15 – 18 minutes. Cookies should be puffy and lightly browned on edges and bottom.

Makes 20 cookies

*To make your own yogurt cheese, suspend cheese cloth in a plastic storage container. I use a rubber band around the mouth of a narrow storage container to hold the cheese cloth in place. Pour plain low fat yogurt onto the suspended cheese cloth. Set in refrigerator overnight. The next day, you will see the extra liquid will be at the bottom of the container leaving a nice thick spreadable product in the cheese cloth to be used in place of cream cheese.

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