Servings: 16 cookies
Calories: 175kcal
Ingredients
- 1 large egg
- 1 cup creamy almond butter stir well before measuring
- 1/2 cup light brown sugar-lightly packed or dark brown sugar or coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips
- 1/4 cup finely chopped nuts I used pecans -optional
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk the egg. Add the almond butter, brown sugar, baking soda and vanilla, stirring until well combined. Fold in the chocolate chips and chopped pecans.
- Scoop the dough into tablespoon-sized mounds onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each mound and press a few extra chocolate chips onto the tops of the cookies. Bake for 10 minutes. The cookies will still look soft in the center. For slightly crispier edges, bake for 11 to 13 minutes.
- Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
Stir the almond butter well before measuring, especially if the oil has separated. The dough will be quite thick, which helps create the cookies' soft centers and crisp edges.
Nutrition
Serving: 1 cookie | Calories: 175kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Fiber: 2g
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