…..NUTS & SEEDS
I’ve got kids. Which means sometimes I need something sweet and snacky for parties, lunchboxes and special occasions. My go-to foods are fruit, veggies and high protein, nutrient dense treats that fill kids bodies with nourishing ingredients that help them stay healthy, focused and energized. These flourless nut butter cookies are among my favorites. Not only are they outrageously delicious (and gluten-free!), they are packed with protein, vitamins A and E, calcium, iron, magnesium, calcium, and fiber.
If you have nut-allergic kids in your life, you can make them with sesame paste or sunflower seed butter. The recipe is flexible—you can also experiment with different sweeteners and add chopped nuts, dried fruit, chocolate or flaked coconut to the recipe.
I bet you love these as much as I do!
FLOURLESS NUT BUTTER COOKIES
- 1 cup natural peanut butter, smooth or crunchy (I often substitute almond, cashew, sunflower or hazelnut butter)
- 1 cup natural sugar (such as sugar, maple sugar in the raw or coconut sugar)
- 1 large egg, lightly beaten
- 1 tablespoon vanilla extract
- Optional: Dash cinnamon or allspice
- Optional: 1/2 teaspoon baking soda for lighter texture
- Optional: If your nut butter is runny, add a tablespoon or two of almond meal or gluten-free or regular flour
1. Preheat the oven to 350 degrees F. and line a large baking sheet with foil or parchment paper.
2. Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.
3. Cover dough tightly and chill for an hour or for several days
4. Using a small cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don’t have a cookie scoop, drop the dough with a spoon.
5. Optional: Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.
6. Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.