• 1 large egg
• 1 cup (250g) chocolate almond butter – room temperature or cold
• 1/2 cup (90g) light brown sugar*
• 1 teaspoon baking soda
• Optional extras – dark chocolate chips or honey roasted peanuts
• *Xylitol for a diabetic or health friendly option
Preheat oven to 180 degrees and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, beat the egg. Add the almond butter, baking soda, and brown sugar. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the optional extras until combined.
Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6 cookies on each baking sheet each. If you find the cookie dough balls are oily-looking from your almond butter, blot each with a paper towel.
Bake for 8 to 10 minutes. The cookies will look very soft and under baked, but that’s ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.