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These cookies are super fun, tasty, and easy to make!
1 cup Haddar Almond Butter (or nut butter of choice—also works with peanut butter!)
1 cup sugar
1 egg, beaten
Combine nut butter, sugar, and beaten egg. Mix thoroughly.
Using a small cookie scoop, scoop batter onto parchment-lined cookie sheet, leaving space between cookies.
Dip a fork in extra sugar and flatten cookies down to 1/4 inch thickness.
Bake at 350°F for 10 minutes.
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I have made these cookies for years. However, I only use 1/2 c. sugar. They’re delicious and come out all the time. Be careful not to overcook. even if the cookies seem a little soft, they will harden slightly as they cool off.
Checking egg for blood What’s with checking the egg for blood? And an 11 year old can’t do it either. If this show is for kids, shouldn’t some instruction be given on this? Ie ask your mother or big sister?
These were amazing, and they took so quick to make!! Thank you!!
add a sprinkle of sea salt for a delicious twist!
These are delicious exactly as the recipe is written. For a diet/low carb version, try replacing the cup of sugar with 3/4 cup xylitol.
These cookies are amazing when baked together with a chocolate cookie- just scoop the PB dough out into the cookie sheets, then place scoops of chocolate cookie dough on top of each PB dough. Bake an extra few minutes.
Are there any sugar free recipes for diabetics?
Yum!!! They came out delicious!!!
Thanks for the recipe
Heven! The second I took them out of the oven, they were gone!!!!!!!!!!;)
Delicious!!!! I was so surprise that 3 simple ingredients would work. I used a kosher for Pesach Hazelnut butter which was out of this world in flavor. I also used coconut sugar that was from” Coconut Secret ” which was kosher for Pesach. I then sprinkled a little cinnamon and made it 4 ingredients! Yummy! ( Keep in mind that once it was cooled down it kept its shape and did not fall apart).