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Yield: 12 cookies. Recipe from bonappetit.com.
Ingredients 1 large egg 1 smooth almond butter 1 Tbsp. vanilla extract 1 tsp. baking soda ½ tsp. Diamond Crystal salt 1 cup (150 g) coconut palm sugar or ¾ cup (packed; 150 g) light brown sugar ¾ cup mixed seeds (such as sesame, pumpkin, sunflower, hemp, and/or flaxseed; coarsely chopped if large) Nutritional info Calories 233 Fat 16g Cholesterol 15mg Sodium 261mg Carbohydrate 18g Protein 7g Dietary Fiber 4g |
Directions
Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature, or freeze in a resealable plastic freezer bag up to 4 months. If freezing, let sit at room temperature about 20 minutes before eating.
- Place racks in upper & lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper or nonstick baking mats. Mix egg, almond butter, vanilla extract, baking soda & salt in a large bowl with a rubber spatula until combined.
- Add sugar and mix until a soft dough forms. (It will be very thick, so use your hands if needed.)
- Add the mixed seeds and combine until evenly incorporated.
- Using a ¼-cup measuring cup & working one at a time, scoop out dough into portions and roll into smooth balls. Divide between prepared baking sheets, spacing at least 2" apart (about 6 per sheet). Press down to flatten balls into about ½"-thick rounds. (If using particularly dry almond butter, your dough might crack. But don’t worry; once baked, the cookies will be just fine.)
- Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until slightly puffed and cracked, 11–15 minutes. Let cool on baking sheets.
Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature, or freeze in a resealable plastic freezer bag up to 4 months. If freezing, let sit at room temperature about 20 minutes before eating.
