Alright my gluten free followers. You all have a special space in my heart because I grew up with a gluten intolerant mama. So always looking for a way to please you all because I know how hard dessert eating is when you can’t have flour. The no flour peanut butter cookies that everyone uses is just too much sugar for me to justify, so I thought I could recreate a less sugary version, with absolutely no refined sugar. Another added bonus. I used a combo of maple syrup and coconut sugar here for two reasons. For one, I was looking for a super low glycemic index cookie and coconut sugar really accomplishes this. But when I did purely coconut sugar, my husband made too many faces. It tasted fine to my palate, so for all of you who have a sugar cleansed palette, I urge you to try the full coconut sugar version. But anyway, I added the maple syrup to up the sweetness a bit, though it obviously cost a bit in the GI arena. But secondly, this actually turned out to help the recipe because I do think the depth in flavor when it comes to caramelization of the sugars really works with this combo.
One last note before I reveal the recipe. Chocolate chips were also added to the recipe to subside my husbands faces. Lol. But in all honesty, if you are looking for a low carb, low sugar snack for mid weak pick me ups, it really doesn’t need the chocolate. Only an added bonus!
In terms of the nut butter brands I choose. When it comes to almond butter there is one brand and one brand only in Israel that consistently gives me amazing recipe results. Hashaked only! Virtually any health food chain should sell them. I haven’t developed any strong preferences in peanut butter brands, the key to most baking recipes is just that it’s a smooth consistency, and a bit more liquidy, which I find Israeli peanut butters to be consistent with. Since I haven’t found a specific brand, I just go for the ones on sale (the natural ones of course).
Recipe Title
Nut Butter Crazy Cookies
Recipe Servings
two dozen small cookies
Recipe Ingredients List
1 ¼ cup almond butter
2 eggs
½ tsp baking soda
½ tsp cinnamon
3 tbsp coconut sugar
3 tbsp maple syrup
½ tsp vanilla extract
Optional: 1/3 cup chocolate chips
Recipe Ingredients Instructions
1. Preheat the over to 180°c and line 2 cookies sheets with parchment paper
2. Combine the nut butter and eggs and stir till the eggs are fully incorporated
3. Whisk in the remaining ingredients until combined. The batter will be pretty thick and hard to manipulate. I like to grease my hands with a bit of oil of choice to make sure the batter doesn’t stick to my hands as I form the cookies.
4. Shape the batter into 20 small balls, ensuring there is a bit of space between each cookie.
5. Bake in the preheated oven for 8-10 minutes or until the edges begin to brown
6. Cool on the baking sheet completely before removing
7. Can be kept in the freezer up to 2 months
Nut Butter Crazy Cookies
1 ¼ cup almond butter
2 eggs
½ tsp baking soda
½ tsp cinnamon
3 tbsp coconut sugar
3 tbsp maple syrup
½ tsp vanilla extract
Optional: 1/3 cup chocolate chips
1. Preheat the over to 180°c and line 2 cookies sheets with parchment paper
2. Combine the nut butter and eggs and stir till the eggs are fully incorporated
3. Whisk in the remaining ingredients until combined. The batter will be pretty thick and hard to manipulate. I like to grease my hands with a bit of oil of choice to make sure the batter doesn’t stick to my hands as I form the cookies.
4. Shape the batter into 20 small balls, ensuring there is a bit of space between each cookie.
5. Bake in the preheated oven for 8-10 minutes or until the edges begin to brown
6. Cool on the baking sheet completely before removing
7. Can be kept in the freezer up to 2 months