Ingredients
Scale
- 1 cup almond butter (unsweetened and creamy)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt (if almond butter is unsalted)
Optional:
- 1/2 cup chopped almonds or chocolate chips for extra texture and flavor.
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dough:
- In a mixing bowl, combine the almond butter, granulated sugar, brown sugar, egg, and vanilla extract. Stir until well-blended.
- Add baking soda and salt. Mix until the dough is smooth.
- If using, gently fold in the chopped almonds or chocolate chips.
- Shape the Cookies:
- Scoop about 1 tablespoon of dough per cookie and roll it into a ball.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the back of a fork in a crisscross pattern.
- Bake:
- Bake in the preheated oven for 8–10 minutes, or until the edges are set and the tops are lightly golden.
- The cookies may look soft but will firm up as they cool.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.