I’ve been making peanut butter cookies for years using these same three ingredients, but this was my first time trying them with almond butter instead. I love almond butter, so I used that, and they turned out wonderful. Honestly, you can use any type of nut butter you like, try it with cashew butter, pistachio butter, or you can just stick with natural peanut butter.
Believe me these are an all time favourite with my boys, be it almond butter/peanut butter/cashew butter, so I find myself baking these cookies regularly. Check out my blog for other cookies as well.
Ingredients
- 1 cup Almond Butter
- 10-12 tbsps. Sugar
- 1 large Egg, lightly beaten
- Cooking spray
Method
- Preheat the oven to 350°F.
- Line two baking trays with baking sheets.
- Spray two nonstick baking sheets lightly with cooking spray.
- In a bowl, first beat the egg lightly. Next add sugar to the beaten egg and combine thoroughly.
- Mix the almond butter to the bowl and keep stirring until well combined.
- Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
- Bake until golden around the edges, approximately 10 minutes, switching the position of the sheets halfway through baking.
- Let cool completely before removing from the baking sheet.
- Enjoy yummy almond butter cookies!!