Ingredients
Scale
- 1 large egg
- 1 cup almond butter*
- 1/3 cup (80 ml) maple syrup
- 1/2 tsp baking soda
- 3/4 cup (130 g) mix of butterscotch and white chocolate chips**
Instructions
- Preheat oven to 350F (176C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, beat the egg with a whisk until it is slightly frothy. Add the almond butter, maple syrup, and baking soda, mixing well until fully combined. Fold in chocolate chips.
- Using a cookie scoop, tablespoon, or your hands, take 1.5 Tbsp. of dough, roll it into a ball, and place it on the cookie sheet. When all the dough has been used up, take a paper towel and gently press down on all the balls to flatten them slightly – this will help shape them since they don’t spread too much, and also help absorb some excess oil.
- Bake for 8-10 minutes, or until the edges begin to turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store in an airtight container for up to a week
Notes
* Feel free to use whatever nut butter you have on hand, or use a soy nut butter to make these nut free. Try and use a creamy store-bought nut butter, though, as the oils in the natural kind could affect the texture.
** Replace these with dark chocolate chips to make this recipe refined sugar-free.
- Prep Time: 5 mins
- Cook Time: 10 mins