These cookies are awesome, quick to make (only 4 ingredients), but so good they are dangerous to have in the house.
When is the best time to eat a cookie like this? After a high-fiber meal (like a green salad with baby kale, chard, spinach, veggies and coleslaw mix). Why? Because it will help keep your blood-sugar from spiking from the sugar. The high-fat and protein content (from the almond butter and the egg) will also help with this.
1 Cup Almond Butter
3/4 Cup White Sugar
1 teaspoon vanilla
Preheat oven to 350 degrees - Makes 13 cookies. 13 is a lucky number for me; if you are superstitious you can make 14 smaller cookies. ;)
Blend egg and sugar together with a fork. Add vanilla and blend in almond butter.
Spoon onto a baking sheet sprayed with cooking spray. Press down with a fork dipped in sugar (crisscross pattern like for Peanut Butter Cookies).
Bake at 350 degrees for about 13 minutes. Remove when they start to get brown on the edges. They get crispier when they cool. Oh so good!