Today was the first day of college for my husband. I was able to send with him a fairly nice little lunch, and am planning on making some more snacks for him today for the rest of the week. I thought in preparation of the Nourishing Portable Food Carnival, (You can read about post ideas for the carnival here) coming up this Wednesday, I would share a simple cookie recipe that I just baked up this morning.
I love how fast and simple these cookies are to make. Because it doesn’t contain flour, you don’t even have to worry about soaking it! This is a great last minute recipe (rare to find when you cook like I do!). Look at how few ingredients it takes to bake.
I bet I will be making these many times. I stumbled across a similar recipe in a comment section of another blog. It seems that everyone’s mother baked something similar to this recipe growing up. I have made them a little more healthy by using whole cane sugar ( I used the brand rapadura). This unrefined sugar actually has many minerals in it, so it doesn’t stress the body in the same way that white sugar does. You can see that it looks a little like brown sugar.
The cocoa nibs adds texture, flavor and interest, but you could also use chocolate chips. I choose to use roasted almond butter, but you can use peanut butter or another favorite nut butter. I definitely recommend roasted nut butters when you aren’t soaking the nuts. Not only do they have a better flavor, they seem to be easier on the stomach as well. After I made them, I realized they are dairy and gluten free! So it’s a great cookie for those with allergies to dairy and wheat.
These cookies are slightly chewy, slightly crunchy and sweet. I used crunchy almond butter, so my cookies were speckled with both cocoa nibs and little pieces of almonds, which made them very pretty. Even though the cocoa nibs aren’t sweet by themselves, the cookies are sweet enough to carry them. My toddler loved them.
Nut Butter Cookies-Makes about 24 small cookies
1 cup of rapadura, sucanat, or maple sugar
1 cup of roasted and salted nut butter
1 teaspoon vanilla
3 tablespoons cocoa nibs (optional)
1-Preheat the oven to 350 degrees, and grease a cookie sheet (I use coconut oil).
2-In a medium size bowl, combine all of the ingredients except the cocoa nibs and cream with a hand mixer. When well combined, add the cocoa nibs.
3-Roll into one inch balls and place on the greased cookie sheet, leaving space for them to spread. Press down with a fork, criss-crossing until slightly flattened.
4-Bake for 10-15 minutes until browned around the edges. Mine took about 13 minutes. Remove and cool on cooling racks and enjoy!
UPDATE: I let my extended family taste test this recipe and they all thought they were great. My mom actually thought they were the “best” cookies. I did want to mention that by the next day, they will lose most of their chewiness, and become quite crispy. I like my cookies crispy, but if you want a softer cookie, you may want to under cook them slightly so that they stay softer.
This is definitely a recipe I will be using for my family on a consistent basis!
This post is part of Kitchen Tip Tuesday.