YIELD: 22 cookies
Macros: 96 Kcal, Fat 7g, Carbs 5g, Protein 2g, Fibre 1g
1 cup Justins Maple Almond Butter
6 tbsp raw sugar
1 large egg, lightly beaten
Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray.
In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely before removing from the cookie sheet.