Almond butter is the delicious paste that comes from grinding almonds into a nut butter. It is the glue, along with an egg, that binds these flourless cookies together. Almonds are high in antioxidants, low in carbohydrates, and a source of healthy fat and protein. You can use natural almond butter, commercial almond butter or you can make your own almond butter. There will be a difference in the texture so you’ll want to put some muscle into making a smooth batter. Some almond butter comes with a layer of oil on top so make sure to mix it well before measuring the almond butter for your cookies. I added 1/4 cup chopped pecans and 3/4 cup chocolate chips to my batter, but you could substitute another type of nut or skip the nuts and use a full cup of chocolate chips. Either way these cookies are delicious!
Preheat the oven to 350° F. Line two large baking sheets with parchment paper or silicone baking sheets (Silpat).
In a medium bowl, whisk the egg. Mix in the almond butter, brown sugar and baking soda. You can mix the batter by hand with some muscle behind it! Blend everything together until well combined. Fold in the chocolate chips and chopped pecans and mix until evenly distributed.
Scoop the dough, about 1 heaping tablespoon per cookie, onto the prepared baking sheets. Gently press down on each dough mound to flatten cookies. Press a couple of dark chocolate chips onto the tops of each cookie.
Bake for about 10 minutes. The cookies will look very soft. For crispier cookies, bake up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days. Inspired by Sally's Baking Blog.