From kitchen to table in minutes, this gluten-free cookie dotted with chocolate chips is creamy, and satisfying for snacking or afternoon tea.
1 cup unsalted almond butter
¾ cup maple syrup
½ teaspoon baking soda
¼ teaspoon salt
3/4 cup chocolate chips
Preheat oven to 350° Line one sheet tray with parchment paper.
In a medium bowl, cream together almond butter and maple syrup. Add egg and mix thoroughly. Mix in baking soda and salt. Combine the chocolate chips. The dough will be sticky.
Using a 1 tablespoon ice cream scoop, drop dough onto the prepared sheet pan setting 2 inches apart. Bake about 10-12 minutes. Remove from sheet pan to cooling rack. Makes 1 dozen cookies.