Description
These 3-Ingredient Cookies are soft, lightly crisp on the edges, and rich in nutty flavor. Made with almond butter, allulose, and egg, they come together quickly and bake in minutes. This recipe delivers bakery style taste with minimal effort and simple pantry staples.
Ingredients
One cup smooth almond butter, well stirred
Three quarters cup allulose sweetener
One large egg at room temperature
Instructions
Preheat the oven to 350F and line a baking tray with parchment paper
Add the almond butter, allulose, and egg to a mixing bowl and stir until smooth and fully combined
Scoop the dough and form small balls, spacing them a few inches apart on the tray
Gently press each ball into a cookie shape and create a crisscross pattern with a fork
Bake until the edges are lightly golden and the centers look just set
Remove from the oven and let the cookies cool completely before serving
Notes
Stir almond butter thoroughly before measuring to avoid excess oil
Peanut butter, cashew butter, sunflower seed butter, or tahini can be used instead of almond butter
Allulose provides the best texture, but finely ground sugar substitutes can work
Store cookies in an airtight container at room temperature for up to one week, refrigerate for longer storage, or freeze for extended keeping
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American