Flourless Nut Butter Cookies


Disclosure: This post is not sponsored by Wholesome! Sweeteners, but I used their amazing organic sweeteners in this recipe. Stay tuned for an upcoming recipe sponsored by Wholesome! and a feature on Great Day SA on Tuesday, November 15th!

Almond butter or peanut butter? Talk about weighty decisions. I LOVE me some nut butter. Whether stuffed in a Medjool date, lathered on a piece of toast or baked into cookies, nut butters take good to great and better to best. BUT sometimes when faced with the decision of EITHER peanut butter OR almond butter, I stress out. Choosing just one seems wrong. I honestly set out to make 100% almond butter cookies, but I felt like I was abandoning the original peanut butter- like it hasn’t been a valued traditional staple cookie for centuries or something?
​ 
So in effort to preserve my devotion to variety (and to eliminate any hard decision making), the Peanut AND Almond Butter Cookies were born.
These sweet and nutty cookies are ridiculously easy to make and have the ideal blend of nuts, molasses and vanilla for a perfect tribute to the holiday baking season.
I used dark brown sugar in this recipe to create a more rich molasses flavor (also creates that gorgeous dark color), but light brown sugar can be subsituted if that’s all you have on hand!
I love how these remain a bit raised when they cook because it creates this perfect blend of texture with a slight crispness, chewiness and almost ​doughiness.
The dark brown sugar also gives such a chewy decadent texture because of the larger brown sugar crystals… in this case, it’s probably one of the main contributors to not being able to stop at one cookie. Or five.
I mean- look at that amazingness. You might as well just commit to doubling the batch right now.
These flourless nut butter cookies are perfect alone, BUT a little dollop of chocolate frosting takes these to a whole notha’ level. You should definitely commit to the full experience.

KISS Nut Butter Cookies
Makes: 16 cookies
Time: 25 minutes (15 minutes cook time)

Ingredients
1 cup dark brown sugar, lightly packed
1/2 cup natural almond butter
1/2 cup natural peanut butter
1 extra large egg*
1 tsp vanilla extract
chocolate frosting, if desired

*I tend to purchase extra large eggs, but if you only have large eggs that’s okay! 

​Instructions

  1. Preheat the oven to 350°F. Place a piece of parchment paper on a baking sheet*
  2. In a medium bowl, using a whisk or fork, mix together the brown sugar and egg until smooth.
  3. Add the vanilla extract and then both the almond butter and peanut butter. Depending on what type of nut butters you use (natural, raw, etc.) will impact how well the dough mixes. I find a fork works well to incorporate all the ingredients. Mix until smooth and the dough looks one color, not streaky. The consistency should be sticky, but hold its shape.
  4. Using a measuring tablespoon (metal works best), form even size balls and place on parchment lined baking sheet. Bake for 15 minutes on middle rack, until lightly browned on the edges.**
  5. Let cookies rest on the baking sheet for 2-3 minutes then transfer to a cooling rack and try to leave them alone for at least 10-15 minutes, if possible :). The finished cookie should be slightly crispy on the outside and soft on the inside (aka= the perfect cookie, IMHO).
  6. Once completely cooled, enjoy as is OR put a dollop of chocolate frosting on top for the ultimately chocolatey nutty experience.
  7. Store in covered container for up to a week, but it’s highly unlikely they will still be around after a day or two!

*light colored baking sheet works best for cookies!
** I also made these with traditional criss cross marks, using a fork and they cooked well, but I like the balls because there’s a slightly more doughy texture. 

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6 Responses

    1. Hi Liz! To be honest, I haven’t made this exact recipe with coconut sugar so I can’t be 100% certain. I’m pretty sure it should work and they may just taste slightly less sweet. If you try it, let me know how they turn out!

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