If you're avoiding eggs, try a liquid egg substitute, such as Just Egg. I have not tried that swap but feel it may work. Please report back if you try it out! Makes 36 cookies
Course: Dessert
Ingredients
1cup(7 oz) granulated sugar
1teaspoonbaking soda
¼plus ⅛ teaspoon fine sea salt
Brimming 1 cup(9 oz) creamy almond butter
1extra large egg,beaten, or 4 tablespoons beaten egg
Brimming 1 teaspoons pure almond extract
⅓cupfinely chopped sliced or slivered almonds(optional)
36dark or bittersweet chocolate baking wafers,or about ¼ cup chocolate chips (optional)
Instructions
Preheat the oven to 350F with racks placed in the lower and upper third positions. Line two large rimmed baking sheets with parchment paper.
In a bowl, combine the sugar, baking soda, and salt, stirring with a spatula. Add the almond butter, egg, and almond extract. Mix well to create a soft dough. Let it sit for a few minutes to firm up before rolling the dough into 1-inch balls. If using the almonds, roll the dough ball in the chopped nuts, gently pressing so the nuts adhere, and then place on the baking sheet. Press the dough ball down slightly, if you want, though it didn’t seem to make a huge difference. If using the chocolate, place the dough ball on the prepared baking sheet then gently press a baking wafer or three chips on top (you’ll flatten the dough ball slightly). Or, just leave the dough balls as is. Whatever you do, leave about 2 inches of space between the dough balls because the cookies spread as they bake. You may need to start a third baking sheet.
Bake the cookies for 18 to 20 minutes, switching the baking sheet positions midway from front to back and top to bottom. The cookies are done when they are very lightly browned and set (touch the side of one to test). Let cool and crunch up on a wire rack before eating or storing.
Notes
Variation Swap out the almond butter for peanut or sunflower seed butter. I didn’t care for them but if you’re allergic to almonds, there are options!