Almond Butter Chocolate Chip Cookies (Gluten-Free)

14 Sep

These cookies are so quick and easy, and most importantly, delicious! I think it took me under 10 minutes to mix up the dough.

Makes approx. 2 dozen.

Preheat oven to 350F.

In a medium bowl, mix ingredients with a sturdy silicone spatula or wooden spoon in the order listed below (adding Almond Butter only when prior ingredients listed below are well blended).

Then with a rounded Tablespoon or scooper, place 12 balls (a little larger than the diameter of a quarter) on a cookie sheet and with your fingers or small spoon flatten slightly (because the cookies will not spread much).

Bake for 9-10 minutes. After a couple of minutes of cooling on the pan, slide a metal spatula under them so they don’t stick.

Ingredients:

1 Large Egg, beaten
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon or Pumpkin Pie Spice
1/2 Teaspoon Kosher Salt
1/2 Cup Light Brown Sugar, lightly packed
1 Cup Almond Butter, room temperature
1/4 Cup Rolled Oats
1/2 Cup Chocolate Chips (option: relace 1/4 Cup Chocolate Chips with Butterscotch Chips or use mini Chocolate Chips)

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