Alena loves these Almond Crackers. She has them almost every day as part of her lunch.
At holiday time last year, we decided to try to make this recipe into a cookie. We tried a few different things, but this is what worked best. You can make them into different shapes using cookie cutters (which is doable, but kind of difficult). You can also make some colored frosting for decorating and to get the ratio higher. Last time I made these, I shaped them into "Graham Crackers" to make "S'mores" (with marshmallow creme frosting, and chocolate sauce).
Almond Cookies/Graham Crackers (2.54:1 Ratio)
30g Egg Whites
20g Olive Oil
10g Coconut Oil
60g Almond Flour (we use Trader Joe's "Just Almond Meal")
40g Macadamia Nut Butter (we use a Vitamix to make it in large batches)
5g Splenda (4g for batter, 1g to sprinkle on top)
Pre-heat oven (we use a taster oven) to 325. Melt coconut oil in the microwave. Combine with olive oil. Add macadamia nut butter and stir until combined. Add egg whites. Stir. Add Almond flour and 4g of splenda. Stir to combine. Cover cookie sheet with tinfoil and spray with oil to prevent sticking. Press batter out onto cookie sheet until it is about a 1/4 inch thick (you can try rolling it, but I have found using my hands to spread it out works better for me). Cut into desired shape. Bake at 325 for 12-17 minutes or until golden on top. Sprinkle with remaining 1g of Splenda.