These fabulous flourless cookies are grain and dairy free because they’re based on nutritious nut butter ~ that gives them a moist, chewy, texture and a rich flavor. They’re even more satisfying that your favorite classic cookies.
These are cookies you can feel good about sharing with your friends and family because the white flour and butter has been replaced with nuts! That means each cookie gives you a dose of energy boosting protein, and it doesn’t matter whether you eat gluten free, dairy free, or not ~ they’re that tasty.
I use all types of nut butters, both homemade and store bought to make these cookies, and the combinations of flavors and add-ins are endless. Each nut variety brings a unique flavor profile to the cookies. I encourage you to try them all and come up with your favorites.
This was the cookie that started it all. Rich almond butter blended with egg, sugar, a bit of baking soda, and dark chocolate chips. It was an experiment that succeeded big time! Now I can’t imagine making cookies any other way.
These peanut butter cookies are big hits with everybody, but kids especially adore them. The combination of pb and chocolate is unbeatable, add a glass of milk and you’ve got a real energy boosting snack.
All kinds of unusual nut butters are starting to show up in stores, but if you can’t find cashew butter where you are, you can always make it yourself in a food processor or high power blender like Vitamix. Cashew butter has a distinctive flavor, especially when you bring it out with a little sea salt. These might be the most sophisticated of all.
For this cookie I added chocolate to the base, and mixed up the chips with half chocolate and half peanut butter.
These have to be the most indulgent cookie in the collection…macadamia butter is decadently healthy and an experience not to be missed. I love the toffee/vanilla flavor to these cookies.