Preparation Time and Resting 1 hour 125 Minutes
Cooking Time 12-15 Minutes
Makes around 36
Oven Temperature 185 C
I adore peanut butter and have many happy memories of sunny days and Sunpat peanut butter sandwiches. To be honest, if calories were no object I would love nothing better than to delve into a jar with a big spoon. So nut butter cookies for me are always a good idea.
I have called them nut butter cookies because I make these with peanut, cashew or macadamia nut butter. To be honest it all depends on what combination of nut butter I have made up that week ( there will be a blog about making your own nut butter shortly). Either way, they are totally irresistible and great dunkers.
Although nuts are not strictly low-calorie they are high in protein, they contain unsaturated fatty acids. I add seeds to my nut butter such as flaxseeds and pumpkin seeds which I roast with the nuts.
- 150g of nut butter
- 125g vegan butter
- 100g granulated sugar
- 80 g coconut sugar (although you could use all granulated sugar)
- 1 tbsp ground flaxseeds plus 3 tbsp of hot water.
- 150g plain flour ( gluten-free if needed)
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum, (ONLY IF USING GF FLOUR)
- pinch of salt
- 30g ground nuts (optional)
I use a food mixer for this but it can be done by hand
- Cream together the nut butter and butter until well combined
- Mix together the flaxseeds and water, sit aside for a few minutes and then add to the mixture. Beat well for a few minutes.
- Gradually add the sugar a little at a time and wait until each addition is well incorporated. This is to make sure the sugar is thoroughly mixed in
- Sieve in the flour, salt, xanthan gum, and baking powder and stir together making sure it is fully incorporated and that all the flour is mixed in.
- Finally, fold in the nuts, if using then put into a bowl and refrigerate for at least an hour although it can be left overnight.
- Once the dough has been refrigerated, you will notice it is much firmer and easier to roll. Preheat the oven to 185 and start to roll the dough into balls with slightly damp hands. I use a heaped tsp for size guide for the balls. Place on a lined baking sheet not to far apart as they don’t spread a great deal. Take a fork and press it onto each one.
- Place into oven and cook for around 12-15 minutes. Keep an eye on these as they can turn from perfect overcooked very quickly
- Once cooked leave for a few minutes on the baking tray then move onto a cooling rack. Repeat this with the remaining dough.
To make a flax-seed egg combine 1 tbsp ground flax seeds with 3 tbsp hot water stirred and left to sit for a few minutes to thicken.
Feel free to ring the changes by adding some vegan choc chips for indulgence.