Almond Butter Cookies
These 5-ingredient Almond Butter Cookies are simple and easy to mix up, ready in under 30 minutes. Studded with gooey chocolate chips, they're great as a quick dessert or nourishing snack.
Servings: 12 cookies
Ingredients
- 1 cup almond butter
- 1 large egg
- 3/4 cup coconut sugar or light brown sugar
- 1 scoop vanilla protein powder
- 1/4-1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Place the 1 cup almond butter, 1 large egg, and 3/4 cup coconut sugar in a bowl. Whisk well to combine.
- Next, add in the 1 scoop vanilla protein powder. Use a spatula to mix together to form a dough.
- Fold in the 1/4-1/3 cup dark chocolate chips.
- Place 12 cookie-dough balls on the sheet pan, spacing them 1 inch apart.
- Bake for 10-12 minutes or until the cookies start to turn golden.
- Remove from the oven and let it cool before placing it on a wire rack. Serve and enjoy.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. Alternatively, freeze for up to 3 months (thaw at room temperature before eating).
Mix-ins: You can add 1/2 to 3/4 cup total of mix-ins like chocolate chips (any kind!), chopped nuts or seeds, shredded coconut or dried fruit.
Bake the cookie dough as soon as you make it: No need to chill the dough (which can cause it to become dry and crumbly). It's best to mix it up, shape it, and bake it immediately.
Let cool before moving: Let the cookies cool for 5-10 minutes on the sheet pan before moving them to a wire rack. They can be a bit delicate while they're warm so letting them cool on the pan first allows them to firm up.
Nutrition
Calories: 197kcal | Carbohydrates: 15g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 38mg | Potassium: 197mg | Fiber: 2g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 0.02mg | Calcium: 101mg | Iron: 1mg