Nut Butter Cookies

If you’re a fan of nut butter or seed butter, these cookies have your name on them. Every nut and seed has its own unique flavor so you can try this recipe with each to get a different result. For your first time baking them, pick your favorite nut or seed butter and then get started with this tasty recipe! These cookies are free of eggs, dairy, and gluten, making them a cleaner cookie choice for your family.

Nut Butter Cookies

Ingredients:

• 1 cup room temperature nut butter, such as almond butter, sunflower seed butter, or tahini
• 1/2 cup maple syrup
• 2 tsp alcohol-free vanilla extract or vanilla powder
• 1/2 tsp baking powder
• 1/4 cup gluten free oat flour
• 3/4-1 1/4 cup garbanzo bean flour, depending on nut butter used

Directions:

Preheat oven to 350F/180C. Line a baking tray with parchment paper.

Whisk together the nut butter, maple syrup and vanilla until uniform. Add the baking powder, gluten free oat flour, and garbanzo bean flour to the bowl. Stir until you get a uniform thick dough, that’s rollable into balls. Add more garbanzo bean flour if needed.

Refrigerate dough for 10 minutes, then roll into balls and place on the prepared baking tray. Flatten by pressing down with a fork, creating a crisscross pattern.

Bake cookies for 11-12 minutes, until lightly browned on top. Remove and cool completely on a cooling rack. The cookies will harden as they cool. Best kept in an airtight container at room temperature.

Makes 14-16 cookies

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This item posted: 30-Jan-2021

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