On Sunday we caught up on a long list of items to do around the house. I went for a run, then we snuggled on the couch to fast forward through the Oscars. We paused our DVR to do laundry, and while I usually am the baker in this house, Chris decided to make these easy peasy cookies I found in a Martha Stewart magazine. They only have five ingredients:
Active Time: 10 min.
Total Time: 25 min.
1 cup almond butter
1 cup semisweet chocolate chips
1/2 cup packed light-brown sugar
2 large eggs
1/2 teaspoon coarse salt
1. Preheat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
2. Place 1-tablespoon mounds of dough 1-inch apart on parchment-lined baking sheets. Bake cookies until puffed and tops are set, about 10 minutes.
3. Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.
Easy peasy right? They were actually quite good. On the gooey side, but I love that they have no flour, contain almond butter, and the only thing that is really bad for you is the 1/2 cup of brown sugar. What is not to love? Plus they only make 30 (2.5 dozen) so that means you do not have to eat through a few dozen cookies.