Raspberry Almond Bird’s Nest Cookies

Not too long ago, I discovered that there was a such thing as Carrot Cake M&M’s.

Yeah, you read that correctly! Carrot Cake M&M’s!

I couldn’t find them at Kroger so I scoured Walmart for them (that was a load of fun) because I wanted to make bird’s nest cookies that weren’t frighteningly unhealthy.

I used this recipe for the base (I halved the amount of honey though). To be honest, they taste better without the M&M’s if you put in jam (I think the flavors clashed), so choose either the jam/fruit preserves or the M&M’s!

I’m sorry if you’re sick of seeing this plate, but it’s the only pretty plate I have, so just grin and bear it. :O

Raspberry Almond Bird’s Nest Cookies

(18 cookies) 98 calories, 12g CHO’s, 5g fat, 2g protein, 1g fiber, 51mg sodium!

Ingredients:

• 1 1/2 cups almond meal
• 2 tsp baking powder
• 5 tbsp applesauce
• 2 tbsp honey (sub with maple syrup if vegan)
• 1/2 tsp almond extract
• 1 tsp vanilla extract

(Topping)

• 1/2 cup raspberry jam/preserves (or fresh raspberries)
  OR
• 1/2 cup nut butter
• 24 carrot cake M&M’s

Instructions:

1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil or parchment paper.
2. In a bowl, combine all ingredients except the raspberry jam
3. Drop batter onto parchment paper in 1-tsp size balls.
4. Bake cookies for 13-15 minutes or until golden.
5. Press in an indentation into the center of each cookie with the back of a teaspoon.
6. Top with a little jam or with nut butter with M&M’s.