- Spray and cook
- 1 Egg, Large
- 6 TBS Xylitol
- 1 cup almond butter
- Preheat the oven to 200°C and place the racks in the upper and lower third of the oven. Spray two baking sheets lightly with spray and cook
- In a medium bowl, mix the almond butter, xylitol and egg until well combined
- Spoon 1 level tablespoon of the mixture about 3cm 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.
Let cool completely before removing from the cookie sheet.