6 tbsp Brawny Bear's Date Sugar
Preheat the oven to 350°F and place cookie racks in it
Spray two nonstick baking sheets lightly with cooking spray.
In a medium bowl, mix 1 cup of Brawny Bear's Salted Almond Spread, 6 tbsp Brawny Bear's Date Sugar, and 1 egg until the mixture is completely combined.
Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets.
Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.