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Skinny Fudgy Almond Cookies
Skinny Fudgy Almond Cookies
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Prep Time:
30 minutes
Total Time:
1 hour
Indulgent double chocolate-mocha cookies with a healthy twist - lower in fat and calories. Made with egg whites, yogurt, and white whole wheat flour for guilt-free enjoyment. Perfect for any gathering!
Ingredients:
  • 1/3 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon instant espresso coffee powder
  • 3/4 teaspoon baking soda
  • 2 egg whites
  • 1/3 cup plain Yoplait® low-fat yogurt
  • 1/2 teaspoon almond extract
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 cups Gold Medal™ white whole wheat flour
  • 2 ounces white chocolate baking squares (with cocoa butter)
  • 1/2 teaspoon shortening
  • 36 to 40 whole almonds, toasted
Instructions:
  • In a large bowl, cream butter with an electric mixer on medium-high speed for 30 seconds. Mix in brown sugar, espresso powder, and baking soda until combined, scraping the sides of the bowl occasionally. Incorporate egg whites, yogurt, and almond extract until well mixed. Add cocoa powder and beat until combined. Gradually add flour using the mixer, then fold in any remaining flour with a wooden spoon. If needed, refrigerate dough for 1 to 2 hours until firm.
  • Preheat your oven to 350°F. Roll the dough into 1-inch balls and arrange them 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or until the edges are just firm. Transfer the cookies to a wire rack to cool.
  • Combine white chocolate and shortening in a small saucepan, heat over low heat while stirring until smooth. Drizzle some melted chocolate over each almond, then dip each almond halfway into the melted mixture. Top each cookie with a dipped almond and allow the white chocolate to set before serving.

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