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Nut Butter Cookies recipe by Buffy Ellen of Be Good Organics - vegan, refined sugar and gluten free with nut free options.
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Nut Butter Cookies

Servings 26 cookies
Calories 131kcal

Ingredients

  • 1 1/2 c wholegrain flour 1/3 c brown rice flour, 1 /3 c buckwheat flour and 1/3 c oat OR all spelt flour
  • 1/2 c rolled oats
  • 1 tsp baking powder
  • 1/3 c coconut oil softened
  • 1 c nut butter
  • 1/4 c coconut nectar
  • 2 tsp vanilla extract
  • Pinch sea salt

Optional:

  • 1/3 c dried fruit OR chocolate chopped

Instructions

  • Preheat oven to 180°C fan bake.
  • Sift dry ingredients together. Add optional dried fruit or chocolate chunks to dry ingredients if using.
  • Blend wet ingredients together in a blender til creamy, then pour into a well in the middle of the dry ingredients. Stir until just combined. Make sure you don't over mix so they stay nice and fluffy when baked.
  • Roll into 26 balls and place on a warm tray (pulled out of your warmed oven) sprinkled with flour - this helps the cookies to spread slightly. Press down lightly on each with a fork.
  • Bake for 8 minutes until just starting to turn golden brown, then remove and leave to dry for at least 10 minutes before moving to a cooling rack.
  • Enjoy once cool (the best), or else store them in an airtight container for up to 4 days - they'll be slightly softer on days 2, 3, 4, but still super delicious!

Notes

Nutrition

Calories: 131kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 96mg | Fiber: 2g | Sugar: 3g | Calcium: 43mg | Iron: 0.8mg