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Soft and chewy whole wheat cookies with a hint of almond butter.
In a large bowl combine all of the ingredients (including the chocolate chips, if desired) except for the white sugar.
Form the dough into balls about 1 inch in diameter. Roll in the white sugar and place on a baking stone or nonstick baking sheet. Bake at 325ºF for 30 minutes. If the cookie balls do not flatten out, flatten them yourself with a spatula, no more than 10 minutes into baking. Cool for a few minutes on a cooling rack before eating. Enjoy warm.
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