3-Ingredient Cookies
These golden-brown beauties were the first of my personal, baked good recipes! Couldn’t have asked for anything better than the resulting crispy exterior and chewy, yet fluffy interior. Two of the mere three ingredients can be substituted, to fit your pantry’s needs. Chocolate is a warmly-welcomed., delicous addition to these, if you’re feeling snazzy. They are flour-less, gluten and refined sugar free, and optionally paleo, if almond butter is your thing. Run, don’t walk, so you can experience how quick and easy it is to make these!
Ingredients:
1 egg
1 cup creamy nut/seed butter of choice (see notes)
2/3 cup coconut sugar
chocolate, melted, for dipping + drizzling (optional)
sea salt, for sprinkling (optional)
Directions:
Preheat oven to 375°F and line a baking sheet with parchment paper.
Whisk the egg in a bowl.
Stir the nut butter and coconut sugar in.
Roll dough into about 1-2 tbsp-sized balls, and place on prepared baking sheet, as you go.
Use your hand to slightly flatten each ball.
Bake for 10-12 minutes, or until golden-brown.
Let cool for about 5 minutes.
Then, dip in + drizzle with melted chocolate, and sprinkle with sea salt, if desired.
Place in freezer for just a few minutes, or until chocolate is hardened.
Enjoy!
Notes:
Make sure the nut/seed butter you choose only has 1-2 ingredients: the nuts/seeds themselves and/or salt. If oils and other additives are mixed in your nut butter, the texture of the cookies will turn out soft, but also very crumbly.
Check my “Foodie FAQs” tab, for additional substitutes.
