Ingredients
1large egg
1cupmaple almond butter*,at room temperature or cold, not warm
⅓cupcoconut sugar,or light/dark brown sugar or even maple sugar
1tbspbaking soda
¾dark chocolate,chopped, or chocolate chips
sea salt for sprinkling
Preparation
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well.
Fold in the chocolate chunks until combined, saving some for topping.
Scoop the dough, about 1.5 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. Press a couple of chunks onto the tops of each cookie dough mound.
Bake for 10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake up to 12 minutes.
Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cover leftover cookies tightly and store at room temperature for up to 7 days.
