Ingredients
- 1 large egg
- 1 cup (250g) almond butter or peanut butter, at room temperature or cold (not warm)
- 1/2 cup (90g) light or dark brown sugar, lightly packed
- 1 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract (optional)
- 1 cup (190g) semi-sweet or dark chocolate chips, peanuts, peanut butter chips, etc.
Instructions
- Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the egg until beaten.
- Mix in the almond butter, then the brown sugar, baking soda, and vanilla extract (if using). Stir until fully combined. The dough will be thick.
- Fold in the chocolate chips or mix-ins of choice.
- Scoop about 1.5 tablespoons of dough and place on the prepared baking sheets. Gently press down on each dough mound with the back of a spoon.
- If the dough looks oily from the almond butter, blot gently with a paper towel.
- Bake for 10 minutes for soft cookies or up to 12 minutes for crispier edges.
- Optional: Press a few extra chocolate chips on top of the cookies immediately after baking for a polished look.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 7 days.
Notes
- Cookies freeze well for up to 3 months. Thaw overnight in the refrigerator.
- You can substitute almond butter with peanut butter for a different flavor.
- Coconut sugar can be used in place of brown sugar for a refined sugar-free option.
- Natural or homemade almond butter works great, but texture may vary slightly depending on the brand.
- These cookies are naturally gluten-free and contain no flour or dairy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 13mg
