Close
Photo: Eva Kolenko
Active Time:15 minsTotal Time:35 minsServings:18Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:18
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:18
Servings:
18
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large egg1cupalmond butter½cuplightly packed brown sugar1teaspoonbaking soda½cupchocolate chips¼cupchopped honey-roasted peanuts (optional)
Cook Mode(Keep screen awake)
Ingredients
1large egg
1cupalmond butter
½cuplightly packed brown sugar
1teaspoonbaking soda
½cupchocolate chips
¼cupchopped honey-roasted peanuts (optional)
DirectionsPosition racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.Beat egg in a medium bowl with a hand mixer or in a stand mixer fitted with the paddle attachment. Add almond butter, brown sugar and baking soda; beat until smooth. Stir in chocolate chips and peanuts (if using).Using about 1 tablespoon to make each cookie, press the dough into a tight ball. Place on the prepared baking sheets, leaving 1 inch between cookies. Gently press down on each ball with the back of a spoon.Bake the cookies until cracked on top and golden on the edges, 8 to 10 minutes. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.To make aheadStore airtight at room temperature for up to 5 days.EquipmentParchment paperOriginally appeared: EatingWell Magazine, March 2021
Directions
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.Beat egg in a medium bowl with a hand mixer or in a stand mixer fitted with the paddle attachment. Add almond butter, brown sugar and baking soda; beat until smooth. Stir in chocolate chips and peanuts (if using).Using about 1 tablespoon to make each cookie, press the dough into a tight ball. Place on the prepared baking sheets, leaving 1 inch between cookies. Gently press down on each ball with the back of a spoon.Bake the cookies until cracked on top and golden on the edges, 8 to 10 minutes. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.To make aheadStore airtight at room temperature for up to 5 days.EquipmentParchment paper
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Beat egg in a medium bowl with a hand mixer or in a stand mixer fitted with the paddle attachment. Add almond butter, brown sugar and baking soda; beat until smooth. Stir in chocolate chips and peanuts (if using).
Using about 1 tablespoon to make each cookie, press the dough into a tight ball. Place on the prepared baking sheets, leaving 1 inch between cookies. Gently press down on each ball with the back of a spoon.
Bake the cookies until cracked on top and golden on the edges, 8 to 10 minutes. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make ahead
Store airtight at room temperature for up to 5 days.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, March 2021
Rate ItPrint
Nutrition Facts(per serving)137Calories10gFat12gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
