Ingredients
- ¾ cup creamy almond butter
- 1 egg
- ¾ cup organic sugar
- 1 Tablespoon finely ground espresso
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
Directions
- Preheat oven to 350°F degrees. Line a cookie sheet with parchment paper.
- Add almond butter, egg, sugar, espresso, baking soda and vanilla to a mixing bowl. Mix using a hand mixer until combined.
- Use a medium cookie scoop to place cookie dough on baking sheet, about 2 inches apart. Cookies will spread!
- Bake for 10-12 minutes. Allow cookies to cool for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack with a spatula.
- They will harden up while cooling. Once completely cool you can transfer them to a storage container.
