These are Almond Butter Cinnamon Chip Mini Cookies. A cookie will easily fit in the palm of my hand (like literally the palm part, not touching my fingers). They are wheat free / gluten free, butter free and despite taking all that fun stuff out, taste really yummy. Full of cinnamon and almond. They can also be made with mini chocolate or mini white chocolate chips.
Ingredients
3 large eggs
3 cups almond butter
1 1/2 cup light brown sugar, lightly packed
3 teaspoons baking soda (that’s 1 1/2 tablespoons, for those doing math!)
3 cups cinnamon chips
Instructions
Preheat to 350F. Prepare baking sheets with silpat or parchment paper.
Crack the eggs into a medium bowl and beat them lightly. Add in the almond butter, baking soda, and sugar and mix everything together well. Fold in the chocolate chips. Scoop the dough onto lined baking sheet. Space the cookies well apart, and flatten them slightly with the back of a spoon.
Bake for 8 to 10 minutes. Don’t over bake them; the cookies will look underdone, but they will firm up as they cool. Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack to cool completely.
