In a large bowl, mix the egg, vanilla and almond butter together.
1 medium egg, 0.5 teaspoon vanilla extract, 250 g almond butter
Add the sugar and baking soda and mix well.
70 g light brown sugar, 1 teaspoon baking soda
Gently mix in the chocolate chips.
80 g dark chocolate chips
Roll in to 12 balls and then put them on a lined baking tray and carefully press down.
Put in a preheated oven at gas mark 5 for 12 minutes. They will still be very soft when they come out of the oven. f you want the cookies a little bit crispier, cook for 1-2 minutes longer. Be careful not to burn them though.
Leave to cool for 15-20 mins, before transferring to a cooling rack and leaving to totally cool before serving.
You could swap the almond butter for peanut or cashew butter in this recipe.
You don't have to use vanilla extract, but it does add a really nice flavour.
Chocolate chips are also optional (but, why wouldn't you?). We have used dark chocolate, but you could use milk or white.
Homemade almond butter works best for this recipe and the type of almond butter you use may change the texture of the finished cookie.
You can make these cookies nut free by using sunflower butter instead.
Make sure you leave enough room between the cookies on the tray, as they will spread when cooking. Put them on two trays if needed.
If you want the cookies a little bit crispier, cook for 1-2 minutes longer. Be careful not to burn them though.
They will store in an air tight container for 5 days, or in the freezer for 3 months.
It really is important to leave them to cool on the baking tray for 15-20 minutes. Picking them up too early, however tempting, could cause them to crumble.