Nut Butter Cookies

The recipe is adapted from Cannelle et Vanille by Aran Goyoaga 

Lisa Roberts Hurd is a Culinary Archaeologist, Chef and NA Sommelier. She is the Founder & CEO of Lisa's 1973 and Instructor at Stanford University’s BeWell Program for faculty & staff.

Lisa has led initiatives with numerous organizations including lululemon, Yelp, Soho House, HeyMama, Constellation Behavioral Health, Brown Harris Stevens, and NYC DOE & United Nations’ Global Leadership Academy.

She has been featured in Cherry Bombe, NASDAQ, The Huffington Post, Clean Plates, The Purist, Erika Lenkert’s Healthy Eating During Pregnancy and many others. Lisa is a graduate of Oxford University, Tufts University, and The French Culinary Institute.

This low glycemic cookie is certainly one to please. Enjoy!

Ingredients

½ cup salted roasted peanuts, almonds, or sunflower seeds

½ to ⅔ cups coconut sugar, divided 1 cup unsweetened chunky peanut, almond butter or sun butter

1 medium banana, mashed

2 tablespoons maple syrup (optional)

2 teaspoons vanilla extract

½ teaspoon baking soda

½ teaspoon salt

Directions

  1. Preheat oven to 375F. Line a large baking sheet with parchment paper.

  2. Coarsely chop the peanuts, almonds or sunflower seeds. Place half of the chopped nuts in a medium bowl. Finely chop the remaining half, and place in a small bowl. Add 2 tablespoons of coconut palm sugar to the small bowl and set aside.

  3. Add the peanut (almond or sunflower butter), coconut sugar, banana, maple syrup, vanilla, baking soda and salt to the large bowl with the coarsely chopped peanuts. Stir ingredients together. The dough will be thick and sticky. Allow to sit for 15 minutes as the baking soda will react to thicken the dough.

  4. Scoop 1 heaping tablespoon of dough, make a ball, and roll the dough in the bowl of finely chopped peanuts. Place on baking sheet and repeat. Flatten slightly with your fingers. Leave 2 inches between cookies as they will spread.

  5. Bake for 8 minutes, until the cookies crack and begin to look crispy. Cool on pan for 10 minutes and then transfer to a wire rack.

RecipesMaggie WehriSnacks, DessertsComment