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Wednesday, April 15, 2015

3 Ingredient Almond Butter Cookies

3 Ingredient Almond Butter Cookies
So, as you may know, I had my first bridal shower this past Saturday. One really cute aspect was that every place setting had a little recipe card holder (which was a favor) that held a recipe from THIS blog (and a photo). It was super adorable and made my heart smile to see people fight over who got which recipe and to hear my future mother-in-law tell everyone about my blog in a proud voice.

The poor thing, though. When she was putting together all the recipes she was trying to find recipes that weren't too long-so that they would fit. It was a bit challenging for her. It's a shame that I hadn't made these cookies yet, because I bet they would have been PERFECT.
3 Ingredient Almond Butter Cookies
These are probably one of the shortest recipes I've ever written on the blog, The ingredient list? 3. The preparation? Essentially just mix it together and bake. It's a little craaazy. But also awesome.

And oh hey-they're pretty healthy. Due to the fact that the only ingredients are almond butter, an egg, and sugar. The sugar is the sole not very healthy factor BUT...there's not much of it.
3 Ingredient Almond Butter Cookies
The cookies are chewy and have a perfect texture (kind of shocking, due to the ingredient list). They taste pretty fab also. One major thing to keep in mind, though--make sure you use an almond butter whose flavor you LOVE (you can also sub in any kind of nut butter). Due to the fact that these cookies are mostly almond butter...that's pretty much all they taste like. So, if you like the nut butter, you'll love the cookies!

3 Ingredient Almond Butter Cookies

Adapted from skinnytaste

3 Ingredient Almond Butter Cookies
Makes approx. 14 cookies.
  • 1 cup almond butter (you can use any variety you like, including homemade--as well as other kinds of nut butters. Just make sure you REALLY like the flavor of whatever nut butter it is.)
  • 4 tbsp. brown sugar, raw sugar, or muscovado sugar
  • 1 egg
  • Preheat oven to 350F degrees and coat a large baking sheet with nonstick cooking spray (or line with parchment paper or silicone baking liner).
  • Using a spoon (or hand mixer) vigorously beat together the almond butter, sugar, and egg until combined. 
  • Measure out large tablespoon sized balls of dough (or use a medium cookie scoop) and place on the prepared baking sheet, leaving plenty of space in between (1-2 inches). Flatten each dough mound by creating a criss-cross pattern with a fork.
  • Bake about 10 minutes, until golden brown around the edges. Let cool completely before removing from the cookie sheet. Store in an airtight container for up to 4 days.
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