Almond Butter Cookies

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a big bowl, mix the almond butter and both sugars until smooth.
3. Add the egg, baking soda, maple syrup, vanilla, and salt. Mix until it all comes together.
4. Stir in the almonds and chocolate chips.
5. Scoop out little walnut-sized bits of dough (I used a spoon and mini spatula). These spread, so don’t go too big.
6. Space them about an inch apart on the baking sheet.
7. Bake for around 10 minutes, just until the edges start to turn golden.
8. Every oven’s a bit different, so keep an eye out.
9. Let them cool for 5 minutes (if you can wait that long).

Almond Butter

Honestly, it’s easier than you think, and totally worth it.

1. Toss the almonds in a food processor and let them run for 8–12 minutes.
2. It’ll go from crumbly to creamy, just keep scraping down the sides.
3. If you’re using honey or salt, stir them in after the almond butter is done.
4. Don’t add them before, or the mixture will seize up.
5. If your almonds were soaked and dehydrated, you’ll probably need the grapeseed oil to help things along.
6. 2 tablespoons will be enough to make it perfectly smooth.