I’ve never actually tried making these with sucralose (Splenda) sugar substitute. However, I see no reason why it shouldn’t work and it has worked well in similar recipes of this type. If anyone gives it a try and it works out well be sure to leave a comment on how well it worked or not.
OH, and they just happen to be free from added sodium and gluten. You can substitute other nuts and natural nut butters or peanuts (goober peas) and peanut butter too — as well make the Oatmeal Raisin version.
Splenda or sucralose is the “no calorie” sugar substitute safe for cooking. There are various “low calorie” sweeteners some of which are safe and some that are not when heated at various temperature ranges. Be sure if using sugar substitutes in recipes that you know the maximum safe cooking temperatures of each or if they are safe for use in cooking at all.
Easy Almond Butter Cookies
1 cup sugar
1 cup natural almond butter
1 large egg
Preheat oven to 375 degrees F
Mix all three ingredients
Chill the dough, covered, for 30 to 45 minutes
Scoop out the dough and roll it into one inch balls
Place on parchment lined cookie sheet 2 inches apart
Press flat and form cross hatch pattern with a fork
Bake for 9 minutes
Once removed from the oven, let the cookies cool for 5 to 10 minutes in the pan set on top of a cooling rack before sliding them via parchment paper onto a towel covered surface to finish cooling completely. They are very soft while hot will firm up more as they cool.
Yield: approx. 2-1/2 to 3 dozen
Oatmeal Raisin Cookie Variation:
If desired, stir or squish in 1 cup of oats and 1 cup raisins (blanched and well drained). Use 1/2 cup honey or real (not imitation) maple syrup or molasses in place of half the sugar. Stir in 1/4 cup of the of sugar and reserve 1/4 cup to sprinkle on top of the cookies before baking. Allow dough to sit at room temperature for 20 minutes for oats to absorb some of the liquid sweetener and soften slightly before chilling, rolling, and then baking. Cool on pan for 5 to 10 minutes before carefully sliding via parchment paper onto a towel covered surface to finish cooling completely. Other natural nut butters or peanut butter may also be substituted if desired. Pecan butter also goes really well with this oatmeal raisin version!
Easy Almond Butter Cookies (and Oatmeal Raisin)
3 ingredient nut butter cookies (you can substitute any nuts or natural nut butter) that also have no added salt and also just happen to be gluten free. Plus, an Oatmeal Raisin variation is included.
Yield: approximately 2-1/2 to 3 dozen
Instructions
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Easy Almond Butter Cookies
1 cup sugar
1 cup natural almond butter
1 large egg
Preheat oven to 375 degrees F
Mix all three ingredients
Chill the dough, covered, for 30 to 45 minutes
Scoop out the dough and roll it into one inch balls
Place on parchment lined cookie sheet 2 inches apart
Press flat and form cross hatch pattern with a fork
Bake for 9 minutes
Once removed from the oven, let the cookies cool for 5 to 10 minutes in the pan set on top of a cooling rack before sliding them via parchment paper onto a towel covered surface to finish cooling completely. They are very soft while hot will firm up more as they cool.
Yield: approx. 2-1/2 to 3 dozen
Oatmeal Raisin Cookie Variation:
If desired, stir or squish in 1 cup of oats and 1 cup raisins (blanched and well drained). Use 1/2 cup honey or real (not imitation) maple syrup or molasses in place of half the sugar. Stir in 1/4 cup of the of sugar and reserve 1/4 cup to sprinkle on top of the cookies before baking. Allow dough to sit at room temperature for 20 minutes for oats to absorb some of the liquid sweetener and soften slightly before chilling, rolling, and then baking. Cool on pan for 5 to 10 minutes before carefully sliding via parchment paper onto a towel covered surface to finish cooling completely. Other natural nut butters or peanut butter may also be substituted if desired. Pecan butter also goes really well with this oatmeal raisin version!
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