Ingredients

The following ingredients have 6 Servings
  • 1 large egg
  • 1 cup almond butter*
  • 1/3 cup (80 ml) maple syrup
  • 1/2 tsp baking soda
  • 3/4 cup (130 g) mix of butterscotch and white chocolate chips**

Instruction

  • Preheat oven to 350F (176C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
  • In a large mixing bowl, beat the egg with a whisk until it is slightly frothy. Add the almond butter, maple syrup, and baking soda, mixing well until fully combined. Fold in chocolate chips.
  • Using a cookie scoop, tablespoon, or your hands, take 1.5 Tbsp. of dough, roll it into a ball, and place it on the cookie sheet. When all the dough has been used up, take a paper towel and gently press down on all the balls to flatten them slightly – this will help shape them since they don’t spread too much, and also help absorb some excess oil.
  • Bake for 8-10 minutes, or until the edges begin to turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store in an airtight container for up to a week