From Marina
"So I just made a variation of my three-ingredient flourless peanut butter cookies. (That recipe is 1 egg, 1 cup peanut butter, 1 cup sugar; combine and drop by spoonfuls onto a baking sheet lined with a silicone baking mat. Gently pat into a cookie shape. Bake at 350°. Remove from baking sheet very gently as they are tender and a bit crumbly. They firm up a bit when they cool.)
I substituted almond butter for the peanut butter, reduced the sugar to 1/2 cup and made it dark brown sugar instead of white, and threw in a bunch of semisweet chocolate chips. Here's my dilemma. They LOOK like regular chocolate chip cookies. Should I warn Elisabeth, or just let her discover the truth?
(P.S. They are even better than the peanut butter version.)"
