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Guilt Free Almond Cookies

August 20, 2016


  • 1 ¾ cup sliced almonds
  • ¾ cup Splenda
  • 2 large eggs(whites only)
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 8 oz light cream cheese, softened


  • In a food processor, combine 1 ½ cups almonds and ¼ cup of Splenda.
  • Process until mixture is finely blended. Set aside.
  • In a large glass bowl, beat the egg whites and salt until soft peaks form. Add remaining Splenda 1 Tbsp at a time, beating until all the Splenda is mixed in and the mixture is smooth and glossy.
  • Beat in vanilla extract.
  • Line two cookie sheets with aluminum foil. Drop rounded spoonfuls of mixture onto cookie sheet 1 ½ inches apart.
  • Sprinkle remaining almond slices on each cookie, pressing slightly to make them stick.
  • Bake at 350 degrees F for 10 minutes. Rotate cookie sheets and bake 5-8 minutes or until cookies are a light, golden brown. Turn oven off, open door, and allow cookies to rest for 30 minutes. Remove from oven and allow cookies to cool before serving.
  • Makes 32 cookies
  • Serving Size = One Cookie

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