Ingredients:
- 1 cup Justins Maple Almond Butter
- 6 tbsp raw sugar
- 1 large egg, lightly beaten
- cooking spray
Directions:
Preheat the oven to 350°F and place the racks in the upper and lower
third of the oven. Spray two nonstick baking sheets lightly with cooking
spray.
In a medium bowl, mix the almond butter, sugar and egg until well
combined. Spoon 1 level tablespoon of the mixture about 1 inch apart
onto baking sheets. Flatten the mounds with the tines of a fork, making a
crosshatch pattern on the cookies.
Bake until golden around the edges, about 10 minutes, switching the
position of the sheets halfway through baking. Let cool completely
before removing from the cookie sheet.
Makes 22 cookies.
Servings: 22 • Size: 1 cookie • Points +: 2 pts • Smart Points 3
Calories: 63 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 3 g • Sugar: 4 g
Sodium: 27 g • Cholesterol: 9 mg