I was hungry and this seemed a simple recipe with only 3 ingredients. The results are excellent, sweet, crunchy at the edges and chewy in the middle. They took around twenty minutes from mixing to baked. The cookie dough was easy to handle. I used a small cookie scoop to portion the dough onto the baking sheet. I actually made 16 cookies. The hardest part was waiting for them to cool. This recipe is one to keep as a favourite. It’s an accurate recipe.
Prep time: 2 mins | Cook time: 10 mins | Servings: 12 cookies
Nutrition for 1 cookie: calories 101 | carbs 3g | protein 5g | fat 9g | net carbs 3g
- 1 cup almond butter, or any nut/seed butter of choice (I used no-added sugar crunchy peanut butter)
- 3/4 cup granulated sweetener (I used brown granulated erythritol)
- 1 large egg
Note: for an egg-free version substitute the egg for 3-4tbsp ground chia seeds.
- Preheat the oven to 350 degrees F/176C/156C (fan-assisted) , line a baking tray with grease-proof paper.
- In a large mixing bowl, combine all the ingredients, and mix until well combined. Note: for the egg-free version, start with 3 tbsp of chia seeds, if the batter looks too thin add the extra tbsp.
- Use an ice cream scoop, or your hands, and from small balls on the baking tray. Ensure they are spread 3-4 inches apart. Press each ball into a cooke shape, or press down using a fork.
- Bake for around 8-10 minutes, or until golden-brown but still soft. Remove from the oven and allow to cool.