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Ingredients
- 1 cup creamy roasted almond butter
- 1/3 cup honey
- 2 tablespoons coconut palm sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chopped blanched whole almonds (optional)
- 1/4 cup mini chocolate chips (optional)
Preparation
Step 1
Preheat the oven to 350 degrees. Put one oven shelf in the upper third and another on the bottom third of the oven. Line two cookie sheets with parchment paper. Set aside.
Mix together the almond butter and the honey in a large bowl until creamy.
Add the next four ingredients and mix until incorporated. At this point I divided the batter into two parts and added the chopped almonds to one and the chocolate chips to the other (for a little variety).
Scoop out the dough, roughly the size of a tablespoon, onto each baking sheet until all of the dough is gone.
Place in the oven for 8 - 12 minutes, rotating the pans halfway through. Remove from the oven and allow to cool on the pan for a few minutes before transferring to a cooling rack.
If you don't allow them to cool on the pan for a few minutes, they will break apart. I have this weird quirk where I like to store everything in the refrigerator, so I store these in there too, in an airtight container.