Almond Butter Cookies in 22 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, combine the almond butter and honey (or maple syrup). Stir until the mixture is smooth and fully integrated.
3. Whisk in the egg and vanilla extract. Beat the mixture vigorously until the dough looks glossy and the egg is completely emulsified.
4. Stir in the baking soda and salt until no clumps remain.
5. Gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the thick, lumpy dough.
6. Scoop roughly 1.5 tablespoons of dough per cookie and place them 2 inches apart on the sheet.
7. Gently press the tops down with your palm or a fork to ensure consistent thickness.
8. Bake for 10–12 minutes until the edges turn a deep mahogany brown while the centers still look slightly underbaked.
9. Remove from the oven and let them cool on the pan for 5–10 minutes to allow the structure to set.