These are nothing to write home about but would do the trick if you needed a quick sweet fix and are somewhat healthier for you than a regular cookie. I personally think a few adjustments could be made that would make them spectacular. I might play around with the recipe this weekend.
- 1 cup of almond butter(or nut butter of choice)
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Preheat oven to 350F.
Place all ingredients in bowl.
Mix well. I think this is where the hiccup in the recipe occurred. I used natural almond butter instead of peanut butter. Store bought peanut butter has a much different (more solid) texture than natural almond butter. Making these cookies was also an effort to use up this Costco sized container of almond butter that I bought that I didn’t particularly care for. It was too oily and runny from the start.
Next, roll the dough into golf ball sized balls and place on baking mat. Make those iconic hash marks in the top of your cookie with a fork. I love the way those look.
I could tell at this point that my dough was much too oily(thanks crappy almond butter). I had a fear that these were going to spread terribly and I would end up with one giant sheet cookie. I considered adding coconut, oats or flax at this point to firm them up a bit, but decided to just bake them and see what happened.
Bake for about 12 minutes.
Mine did spread, but most were identifiable as cookies and tasted pretty good. I really liked the chewy texture.