Ingredients
1large egg
1cupalmond butter,or peanut butter, at room temperature, or cold, not warm
½cuplight brown sugar,or dark brown sugar, lightly packed
1tspbaking soda
½tsppure vanilla extract,optional, to taste
1cupsemi-sweet chocolate chips,or dark chocolate chips, or peanuts, or peanut butter chips,
Preparation
Preheat the oven to 350 degrees F, and line 2 large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the egg until beaten.
Mix in the almond butter, then the brown sugar, baking soda, and vanilla. Mix everything together very well.
Fold in the chocolate chips until combined.
Scoop the dough, about 1½ tablespoons each, onto the prepared baking sheet.
Gently press down on the dough mounds with the back of a spoon.
If the cookie dough balls are a little oily from the almond butter, blot each with a paper towel.
If desired, press a couple of chocolate chips onto the tops of each cookie dough mound.
Bake for 10 minutes. The cookies will look very soft, and that’s ok.
For crispier cookies, bake for up to 11 to 12 minutes.
If desired, press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven for the looks.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cover the leftover cookies tightly and store at room temperature for up to 7 days.
