Healthy Nut Butter ‘n Chocolate Cookies
- Diet: Gluten Free
Description
4 Words, 4 Ingredients, 1 Bowl= Nut Butter ‘n Chocolate Cookies. I love a warm soft cookie any time of the year so I was inspired by a recipe posted by HU kitchen using their chocolate (which is dairy free, low sugar, full of minimal simple ingredients). These cookies are Gluten Free, Dairy Free, Egg Free, Vegan, Low Glycemic and Paleo Friendly. You can adjust using whatever type of “creamy” nut butter. Peanut Butter has had the most positive feedback, so I’ve listed the recipe below based on creamy peanut butter.
Ingredients
- 1 to 2 Hu Kitchen Chocolate Bars or 1 bag of Hu Kitchen Chocolate Gems
- 1 cup simple ingredient creamy peanut butter (or any other creamy nut butter)
- 1 “flax egg” (see notes below)
- 1 cup Unrefined cocout sugar
Instructions
- Preheat oven to 350 and line cookie sheet with silpat or parchment paper
- Mix up your flax or chia egg in a large bowl, set aside to allow it to thicken (5 to 10 min).
- If using a chocolate bar chop into square or rough chunks, set aside.
- In the same large bowl add coconut sugar and peanut butter. Mix until all is fully integrated.
- Using a large spoon or cookie scoop, form loose balls and place on lined cookie sheet. Flatten the tops slightly.
- Bake for 10 minutes or until edges look golden
- Remove from oven and place either a chocolate square or chunk on top and press it into each cookie to keep in place. If you are using “gems” or small chocolate chips you can place thumb gently on top of each cookie to create a well for the chocolate to melt and stay.
- Allow the cookies to fully cool before serving.
- You can store in airtight container (best to keep in fridge) or even freeze in a freezer bag.
Notes
Flax egg is mixing dry ground flaxseed with a little bit of water and allowing it to “set” and thicken on its own. The measurement is 1 tablespoon ground flax and approximately 3 tablespoons of water.
If you are unable to have flax then ground chia seeds will be your alternative. Same proportions for creating the “chia egg”.
Highly recommend using a type of Silpat for the cookies. It creates even baking as well as easy cleanup removal.