3/4cupchocolate chipsI use Enjoy Life brand chocolate chips because they are nut, dairy and soy free
Instructions
Preheat the oven to 325 °F and line a baking sheet with parchment paper.
I use crunchy almond butter to add another texture to the cookies. You must use a creamy/runny almond butter like the one pictured below. I had a major flop when I used homemade almond butter which is much fluffier with fewer oils.
Using a mixer with a blade or hand held mixer, blend almond butter and honey together until smooth.
Add in the egg, salt and baking soda and mix until smooth.
Mix in (I never fold in, I just use the blade on my kitchen aid, I'm too lazy!) the chocolate chips.
Using a tablespoon or cookie scoop (I used the Oxo Good Grips Small Cookie Scoop below) to form round balls on the baking sheet lined with parchment paper. Bake for 8-10 minutes. I like mine a little chewy so 8 minutes always does the trick for me. Transfer to a wire rack to cool before serving.
Notes
Make 36 cookies, each serving is two cookies. MyWW Blue 5 points, MyWW Green 5 points, and MyWW Purple 5 points