NUT BUTTER CHOC CHIP COOKIES

This is one of my fave cookie recipes becuase you can adjust it to use any NUT BUTTER you want! I have made it with peanut butter, almond butter, cashew butter and even hazelnut butter (SO GOOD). Whatever you are in the mood for or whatever is your fave can be used. Nut butter makes the cookies the best texture. Such a crowd pleaser too. SO DELISH! Can't wait for you to enjoy. 

The image below is with hazelnut butter and even some drizzled on top 🙂

 

Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 Egg
 ¼ cup Maple Syrup
 2 tbsp Vegan Butter or Coconut Oil - Melted and slightly cooled
  cup Creamy Natural Nut Butter of Your Choice - Peanut, Almond, Cashew, Hazelnut all work!
 1 tsp Vanilla Extract
 ¼ cup Coconut Sugar
 ½ tsp Baking Soda
 1 cup Almond Flour
 ½ cup Dairy Free Chocolate Chips

 

1

Preheat oven to 350. Mix maple syrup, egg, vegan butter or coconut oil, nut butter and vanilla in a large bowl.

2

Add in coconut sugar, baking soda and almond flour to the mix. Combine well. Fold in chocolate chips last.

3

Place batter in the fridge for at least 30 minutes. This will help maintain the shape when baking. Line a cookie sheet with parchment paper and spray lightly with coconut oil spray. Using an ice cream scooper, scoop cold cookie dough (in ball form, leaving room in between each) onto the parchment paper.
Bake for 15 minutes and let cool for another 15. Enjoy!

Ingredients

 1 Egg
 ¼ cup Maple Syrup
 2 tbsp Vegan Butter or Coconut Oil - Melted and slightly cooled
  cup Creamy Natural Nut Butter of Your Choice - Peanut, Almond, Cashew, Hazelnut all work!
 1 tsp Vanilla Extract
 ¼ cup Coconut Sugar
 ½ tsp Baking Soda
 1 cup Almond Flour
 ½ cup Dairy Free Chocolate Chips

Directions

1

Preheat oven to 350. Mix maple syrup, egg, vegan butter or coconut oil, nut butter and vanilla in a large bowl.

2

Add in coconut sugar, baking soda and almond flour to the mix. Combine well. Fold in chocolate chips last.

3

Place batter in the fridge for at least 30 minutes. This will help maintain the shape when baking. Line a cookie sheet with parchment paper and spray lightly with coconut oil spray. Using an ice cream scooper, scoop cold cookie dough (in ball form, leaving room in between each) onto the parchment paper.
Bake for 15 minutes and let cool for another 15. Enjoy!

NUT BUTTER CHOC CHIP COOKIES

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