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Almond Fluff Cookies

Almond Fluff Cookies

~Trim Healthy Mama Friendly~

These delicious warm cookies baking in the over are just in time for cooler fall weather! Light and airy Almond Fluff Cookies will make your kitchen smell heavenly while melting in your mouth!

Check Out the Recipe Below…

 

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Almond Fluff Cookies

Ingredients:

  • 3 egg whites chilled (fresh, not carton)
  • 1/2 tsp. cream of tartar
  • Sprinkle of THM Mineral Salt (Canadians get it here)
  • 3/4 cup of THM Gentle Sweet (Canadians get it here)
  • Dash of Vanilla Extract
  • 1/2 cup of almonds (toasted and diced)
  • Coconut Oil Cooking Spray

 

Directions:

  1. Set oven temperature to 350 degrees (F)
  2. Spray the coconut oil cooking spray onto 1-2 baking sheets.
  3. In a medium to large bowl use a mixer to beat the egg whites until soft peaks are forming.
  4. Add in the salt, cream of tartar, gentle sweet, and vanilla extract one at a time.
  5. Beat the egg whites until they are stiff.
  6. Fold the diced almonds into the egg white mixture.
  7. Quickly place spoonfuls of batter onto the baking sheet one at a time and bake in the oven for 12 to 14 minutes (until light brown).
  8. Remove from oven and place cookies on a wire rack to cool.

 

*Note: This recipe is an S for Trim Healthy Mamas.

 

Enjoy!

the laundry moms

*Adapted from Diabetic Connect.

 

Disclaimer:

We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.


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14 comments on “Almond Fluff Cookies

  1. Lisa says:

    The batter spread all over the pan. What is missing?

  2. Lisa says:

    Doesn’t it at least need baking soda or baking powder?

  3. Anna says:

    Hmmm…why are these an S? I thought nuts were an E and egg whites too. I have such a learning curve on this plan. These look yummy and I can’t wait to try them regardless of whether they are an E or an S

    • laundrymoms says:

      Hey Anna! Nuts are always S because they’re fatty. Egg whites are FP because they can be used in either S or E setting. Don’t worry, you’ll get it eventually!

      ~ Meggan 🙂

  4. Emily says:

    Do you know what I can use in place of the gentle sweet? I’m not at the point of buying them products yet…

  5. […] E) 11- Scrambled eggs and veggies(S), Crockpot Mediterranian Split Pea Soup ( E), Big Mac Salad(S), Almond Fluff Cookies(S) 12- Leftovers(B, L, D), MIM(S) 13- Protein Shake(S, FP), Crockpot Blackbean Soup ( E), Simple […]

  6. Julie Craig says:

    Help! : These came out terrible for me too. They spread so thin and I couldn’t get them off the pan without them scraping into a wad. Is this because of not beating the egg whites long enough?
    Bummed, feels like such a waste of product :(.
    I am very new to all of this though, so I am trying to stay positive and be real about trial and error.

    • laundrymoms says:

      The egg whites do need to quite stiff. I’ll try to make them this week again to see if there’s a missing step though. They turned out fine for me! Sorry for the lost ingredients though. SO disappointing!

      ~ Meggan

  7. Angela says:

    Mine spread all over the pan as well. I’m curious to see if you found another step, or if it’s newbies not beating the egg whites long enough.

    • laundrymoms says:

      Did you add the cream of tartar? I think that may have been the missing step.

      ~ Meggan

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