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Categories:Viewed: 28 - Published at: 6 years ago
Ingredients
- 1 cup Creamy Almond Butter
- 1 cup Light Brown Sugar, Packed
- 1 whole Large Egg, Beaten
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoons Ground Cloves
- 1/2 teaspoons Ground Ginger
- 1/4 teaspoons Ground Nutmeg
- 1/4 teaspoons Kosher Salt
Method
- Note this recipe requires at least 2 hours of refrigeration before baking, so plan ahead.
- In a medium mixing bowl, beat together the almond butter, brown sugar, egg and vanilla until smooth, about 3 minutes.
- Add the baking soda, cinnamon, cloves, ginger, nutmeg and salt and stir to incorporate. Transfer the dough to an airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking. Refrigeration is key.
- Preheat the oven to 350 F. Line 2 baking sheets with parchment.
- Using a 2-inch ice cream scoop (about 2 tablespoons of dough for very large cookies), form the batter into mounds and place on the prepared baking sheet, spaced 2 inches apart (6 per tray). Slightly flatten the mounds before baking so they don't stay too domed.
- Bake for 8 to 10 minutes, until the edges are set and the cookies are thin and chewy. Remove from oven. Allow the cookies to cool on the baking sheet for 5 to 10 minutes, until firm, before removing to a plate.
- Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.
