Ingredients
Scale
Almond Cookies
- 1 cup creamy almond butter
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup chocolate or carob chips
Peanut Butter Cookies
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup Reese’s Pieces
Instructions
- Preheat the oven to 350 degrees F. line a baking sheet with parchment.
- Make the almond cookies. In a medium bowl, stir together almond butter, sugar, baking soda, vanilla, egg, and chocolate or carob chips. Set aside.
- Make the peanut butter cookies. In a medium bowl, stir together peanut butter, sugar, baking soda, vanilla, egg, and Reese’s Pieces.
- Take about 2 tablespoons of the almond butter mixture and about 2 tablespoons of the peanut butter mixture and smoosh them together. Place on the baking sheet with the almond butter cookie down and repeat with all the dough.
- Bake for about 20 minutes, until golden brown and mostly set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave about 1 minute.
- Prep Time: 15 minutes
- Cook Time: 20 minutes