Ingredients

The following ingredients have 4 Servings
  • 1 cup almond butter (See Note 1)
  • 3/4 cup brown sugar - firmly packed
  • 1 egg (large)
  • 1 tsp vanilla extract (See Note 2)
  • melted chocolate for drizzling
  • sea salt flakes

Instruction

  • Preheat your oven to 180 Degrees C (350 F).Line two rimmed baking sheets with non-stick baking paper.
  • Place all the ingredients into a medium sized bowl and thoroughly mix them together.Set the bowl aside for 10 minutes to firm the dough. See Note 3.
  • Remove some dough with a teaspoon and roll with your hands into balls about 2 ½ cm (1”) diameter and place them onto prepared baking sheets. – see Note 4. Lightly press tops of cookies with the tines of a fork, flattening them a little and making a crosshatch pattern.
  • Put both trays in the oven and bake for 8-12 minutes, swapping the trays halfway through, until the cookies are a light golden brown on the edges. 
  • Allow cookies to cool on the tray for about 10 minutes, and then carefully transfer to a wire rack to cool completely.
  • Store in an airtight container for 3 days.