MAKES 24 COOKIES
Macros: per cookie - 81cal, fat 5g, carbs 8g, protein 2g, fibre 1g
Ingredients:
1/2 cup Nutella
1/2 cup chunky almond butter
1/3 cup raw sugar
1 large egg, lightly beaten
2 tbsp unsweetened cocoa powder
cooking spray
Directions:
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 or use a silpat. In a medium bowl, mix the nutella, almond butter, cocoa powder, sugar and egg until well combined with a spatula.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 8 to 10 minutes, switching the position of the sheets halfway through baking.Let
cool before removing. If you don't use a silpat, it may change the baking time so I would keep an eye on them.
