3-Ingredient Almond Butter Cookies
136kcal
Ingredients
- 120 g smooth almond butter
- 60 g almond flour
- 55 g maple syrup
- 50 g chocolate chips (optional)
Method
- Preheat your oven to 180° C | 350° F and line a large baking sheet with baking paper.
- Combine the almond butter, maple syrup, and almond flour in a large mixing bowl to create a slightly sticky dough.120 g smooth almond butter, 60 g almond flour, 55 g maple syrup
- Take a small scoop of the dough and roll it into a ball between your two palms (each ball should weigh approximately 22g - I place the mixing bowl on my electric scale and remove 22g of dough each time).
- Repeat step 3 to make a total of 9 - 10 balls.
- Place your cookie dough balls on your baking sheet, spreading them out evenly.
- Press a fork horizontally into your cookie dough ball about half way to flatten the cookie out. Turn the fork 90 degrees and repeat to give the almond butter cookies that lovely hatched cross-section.
- Optionally here, you could scatter the tops of each cookie with chocolate chips or chopped nuts, pressing them slightly into the dough.50 g chocolate chips
- Bake your 3-ingredient almond butter cookies for 5-8 minutes, checking them frequently (without opening the oven door, if possible) to ensure they do not burn.
- Remove from the oven and allow to cool for at least 20 minutes before using a spatula to gently transfer the cookies to a wire cooling rack.
Nutrition
Serving1gCalories136kcalCarbohydrates8gProtein4gFat11gSaturated Fat1gPolyunsaturated Fat9gSodium2mgFiber2gSugar5g
Notes
The cookies will be extremely soft when you first remove them from the oven - but don't worry, they will harden as they continue to cook while cooling down. Just avoid touching them or lifting them while still hot.
If your cookies are not perfectly round, you can take this opportunity when they're still pliable to use a cookie cutter edge and gently round the cookies.