Written by Kassia Gardner


240 grams almond nut butter (or any peanut/nut butter you like)

240 grams brown sugar

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

Coarse sea salt, for sprinkling


Preheat the oven to 170 degrees C.

Then in a bowl add all the ingredients and mix until well combined.

Spoon a good-sized heaped teaspoon onto a tray covered in baking paper, and flatten slightly with the back of the spoon. Keep them well spaced out as the mixture spreads while cooking and you don’t want to end up with one giant cookie (or maybe you do).

Sprinkle a little coarse sea salt on them and then put them in the oven for around 10 minutes until they are golden around the edges.

Once out of the oven transfer to a rack to cool and then store in an airtight container. I break these cookies into chunks and wrap in tin foil or cling film to take them out on my long runs.


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