Yield
18Author
Ayla KavanaghPrep time
5 MinCook time
10 MinTotal time
15 MinAlmond Butter Chocolate Chip Cookies
WOW! I was skeptical about making these. I was pleasantly surprised. I made them without the honey roasted nuts, only because I did not have any on hand. My oven is off, but I would suggest that you don’t over bake these. My husband and I like the chunky almond butter, but you could use creamy.
Ingredients
Instructions
- Preheat oven to 350. Line 2 baking sheets with parchment paper. Or make 2 separate batches.
- Beat egg in a medium bowl with a hand or stand mixer. Add almond butter, coconut sugar, and baking soda. Beat until smooth. Stir in chocolate chips and nuts, if using.
- Using a 1 Tbsp. measure, to make each cookie, roll into a tight ball and place on prepared baking sheet. Leave about 1 inch between cookies. Gently press down with the back of a spoon.
- Bake 8-10 minutes. Cool on pan for 10 minutes (or they will fall apart). Then transfer to a cooling rack and cool completely.
- These are better cool.
Calories
140.31Fat (grams)
10.83Sat. Fat (grams)
1.98Carbs (grams)
12.35Fiber (grams)
2.03Net carbs
10.32Sugar (grams)
9.24Protein (grams)
4.04Sodium (milligrams)
38.98Cholesterol (grams)
10.84
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