Preparation
- Preheat the oven to 375°F. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.
- Whisk together the all-purpose flour, whole wheat flour, almonds, baking powder, cinnamon, and salt in a large bowl and set aside.
- In a separate bowl, combine the sugar, canola oil, eggs, honey, and vanilla, and beat on medium speed until well blended, about 2 minutes. Scrape down the sides of the bowl if necessary.
- At low speed, gradually beat in the dry ingredients until just combined.
- Place the 3 tablespoons granulated sugar on a plate or in a shallow bowl. Roll the dough into 1-inch balls and coat evenly with the sugar. Place the cookies on the prepared baking sheets, leaving space in between. Flatten the cookies gently with the back of a fork.
- Bake for about 8 minutes, until golden brown. Transfer the cookies to a wire rack and cool for 5 minutes before serving. Repeat with the remaining batter.
Notes & Suggestions
If the batter gets too sticky, chill in the refrigerator for about 10 minutes.
Yield
Makes 3 dozen 3-inch cookies.
Nutritional Facts
1 Cookie: Calories 90; Fat 5g; Protein 2g; Carbohydrate 11g; Fiber 1g; Sodium 30mg.