Ingredient Tips – Depending on the almond butter density and oil content, you may need to either drain excess oil or add mix-ins to prevent the batter from becoming too oily, which can cause the cookies to spread while baking.

Substitutes – For vegan option, substitute 1 large egg for chia egg or flax egg. Combine 1 Tablespoon ground flaxseed or ground chia seeds with 2 Tablespoons of water. Set mixture aside for 15-20 minutes until it thickens and becomes gelatinous like an egg. This post has more egg replacer options.

Storage Tips– Portion raw cookie dough into balls and place on a waxed paper-lined cookie sheet. Place in the freezer for 20 minutes or until firm. Transfer frozen dough balls to an airtight container or ziplock bag and return to the freezer. Both frozen cookie dough and frozen baked cookies can be stored for up to 3 months.