For those of you that know me will know, I am a bit of a nut butter addict. So it only makes sense that I devise some form of nut butter cookie, right? These cookies are a little crumbly and not much to look at. They are ridiculously moreish though and leave you wanting more and more! They really are super tasty.
I usually make them with almond butter as that is my ultimate favourite. The choice is up to you, though. Cashew butter or peanut butter would be amazing with this recipe too. Just make sure that it is a natural peanut butter, with no added sugar (for the healthiest of cookies anyway). My favourite brand to use is Meridian but Whole Earth have some lovely ones too.
The recipe is sweetened using coconut sugar and maple syrup. If you aren’t sure where to get coconut sugar, then have a look online. I buy mine in bulk from Amazon to save a bit of moolar.
Almond Butter Cookies
to make around 15, you will need:
- 240g almond butter
- 5 tbsp coconut sugar
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed
- 1/2 tsp baking powder
What to do:
- Put all of the ingredients in a bowl. Stir well and then leave in a fridge for about half an hour.
- Set the oven to 200°c. Then divide and roll the dough into small balls. Press them between your hands to make them thinner and more like a cookie shape.
- Pop them on a baking tray, leaving a little space between them (they will spread ever so slightly as they bake).
- Bake them for around 8 minutes in the oven. If you prefer them to be quite crispy and crunchy, then leave in for around 10 minutes.
- Now this part is very important; when you take them out of the oven, leave them to cool completely on the tray. They are quite crumbly when hot so they need to set a little. Then use a palette knife or fish slice to remove them from the tray.
- These can be stored in a container with a lid for around 4 days – I doubt any will last that long, though 😉
I’d love to hear what you think to these. Let me know if you give them a go!