OMG, hands down one of the best cookies I ever had, and I am not even gluten intolerant. I literally ate the entire batch by myself. It just crumbles and melts in your mouth. I usually pack these in a little zip-lock bag and they can last up to a week.
Absolutely no flour was used in this recipe. The main ingredient was the almond butter. It truly is my go-to recipe for quick chocolate chip cookies. I try to make it as much as my diet allots me to.
INGRIDIENTS:
- 1 Cup Almond Butter
- 3/4 Cup Brown Sugar (or any other sugar you prefer)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 egg
- 1 Cup Semi-Sweet Chocolate Chips (you can use any chocolate you like)
INSTRUCTIONS:
1) Preheat oven to 350F. 2) In a medium bowl, mix in almond butter (including the oil that has gathered on top) and all the other ingredients in until crumbly texture forms.
3) Take one table spoon of dough, two inches apart and place on parchment paper.
4) Bake for 10-15 minutes.
5) Take out and let cool for 5 mins.
Post a Comment