I bought a nut butter a couple months ago and we didn’t really like the taste, so it’s just been sitting in the fridge because I refuse to throw it away. Nut butter is expensive, dude! It caught my eye today and I decided to get creative. How would you like a cookie that is full of protein, vitamins and antioxidants, made with no flour and is absolutely delicious? You’d like that, you say? Fancy that. I just created that recipe today. Here you go.
You guys. Look at that awesome tray! Can I tell you about it for a minute? Ok thanks. One of my very bestest friends is a super talented lady. She is a thrifting queen and when she finds beaten up junk at thrift stores, she takes it home and turns it in to something amazing. She has an incredible eye for style and creates quality, modern, beautiful things. Don’t even get me started on her house. Go take a look around her blog and get inspired! She does really impressive projects and posts the whole process so you can do it at home. She’s wonderful.
PS I’ve taken these cookies to two parties and they were scarfed. Yesssss. Suckers didn’t even know they were eating something healthy.
These are best served fresh. They keep well, they just lose the slight crisp they come out of the oven with when they’re put in a container, and I like the crisp. So when I take them places, I make it an hour or so before I leave and just let them sit out until the last minute.
Prep time: 5 minutes
Bake time: 8-10 minutes
Servings: 12-16 cookies
1 cup nut butter (can be anything- I’ve done a mixed nut/seed butter, almond and peanut)
3/4 cup sugar
2 organic eggs, slightly beaten
1 1/2 tsp vanilla
1/2 cup cocoa powder
1/4 tsp pink himalayan salt
1/2 cup dark chocolate chips
coarse sugar for sprinkling
-Preheat oven to 350.
-In the bowl of your mixer, combine everything, except the chocolate chips, and mix until combined. (I’d suggest adding the nut butter last so that it doesn’t stick to the bottom of the bowl.)
-Stir in chocolate chips.
-Line a cookie sheet with parchment paper and use a small scoop to form 1-inch balls.
-Sprinkle tops with coarse sugar and bake for 8-10 minutes. The cookies will still be somewhat soft when you take them out.
-Let cool completely on a rack.