Adapted from post at Skinnytaste.com
Servings: 22 • Size: 1 cookie • Old Points: 2 pts • Points+: 2 pts
Calories: 63 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 3 g • Sugar: 4 g
Sodium: 27 g • Cholesterol: 9 mg
Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray.
In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool.
Makes 22 cookies.