- 1 cup almond butter
- 1 egg
- 1/3 cup honey
- 1 teaspoon baking soda
|Calories260Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Melissa 23 days ago
Yummo! So tempting to eat the entire pan. Buttery and not eggy tasting. I would love some crunch to it. Next time I'll try adding nuts.
Michael D. a month ago
I LOVE these! I didn’t have an egg, so I substituted 1/3 cup mashed sweet potatoes and the texture was perfect...and also made these literally healthy! Next time I will definitely add spices (ginger and/or cinnamon or Garam masala or cardamom and a tiny bit more salt (it is slightly bland), but besides that, I highly recommend this recipe and I will definitely be making it again (NOTE: if you use the sweet potatoes, the baking time is a lot longer...20 extra minutes before I got it right here...but it’s worth it!)
Sandy Pineiro 3 months ago
It was so moist and not too sweet. Will make again..
Mary Green 3 months ago
Great! and I added pumpkin spice, vanilla, did 1/2 PB and 1/2 almond butter... sprinkled top with a few chocolate chips
Dia 6 months ago
My husband like so much! For me to heavy and to soft, good use spoon.
Susan S. a year ago
Love this recipe. I like even better with cashew butter. I also add 1 tsp of vanilla, 2 tsp pumpkin pie spice and 1/2 tsp cinnamon. I’m going to try it with cocoa powder some time. I like mine a little sweeter and add some stevia.