Flourless Butterless Almond Butter Chocolate Chip Cookies

Preheat oven to 350ºF. Line a cookie sheet with parchment paper.

Crack the egg into a medium bowl and beat it lightly. Add in the almond butter, baking soda, and sugar and mix everything together well. Fold in the chocolate chips.

Scoop the dough by tablespoonfuls onto prepared baking sheet. Space cookies well apart, and flatten them slightly with the back of a spoon.

Bake for 8–10 minutes. Don’t overbake these, the cookies will look underdone, but they will firm up as they cool.

Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.

Note: You can use commercial or natural almond butter for these cookies, although the type you use will alter their texture slightly. Sue (from The View From Great Island) found the best texture was with ½ Jiff almond butter and ½ natural almond butter and so that’s how I made mine.