Makes: 16 cookies
Time: 25 minutes (15 minutes cook time)
1 cup dark brown sugar, lightly packed
1/2 cup natural almond butter
1/2 cup natural peanut butter
1 extra large egg*
1 tsp vanilla extract
chocolate frosting, if desired
*I tend to purchase extra large eggs, but if you only have large eggs that's okay!
- Preheat the oven to 350°F. Place a piece of parchment paper on a baking sheet*
- In a medium bowl, using a whisk or fork, mix together the brown sugar and egg until smooth.
- Add the vanilla extract and then both the almond butter and peanut butter. Depending on what type of nut butters you use (natural, raw, etc.) will impact how well the dough mixes. I find a fork works well to incorporate all the ingredients. Mix until smooth and the dough looks one color, not streaky. The consistency should be sticky, but hold its shape.
- Using a measuring tablespoon (metal works best), form even size balls and place on parchment lined baking sheet. Bake for 15 minutes on middle rack, until lightly browned on the edges.**
- Let cookies rest on the baking sheet for 2-3 minutes then transfer to a cooling rack and try to leave them alone for at least 10-15 minutes, if possible :). The finished cookie should be slightly crispy on the outside and soft on the inside (aka= the perfect cookie, IMHO).
- Once completely cooled, enjoy as is OR put a dollop of chocolate frosting on top for the ultimately chocolatey nutty experience.
- Store in covered container for up to a week, but it's highly unlikely they will still be around after a day or two!
** I also made these with traditional criss cross marks, using a fork and they cooked well, but I like the balls because there's a slightly more doughy texture.