If you don’t have all three nut butters on hand, make these Three-Nut Butter Cookies using whatever one (or two) nut butters you do have.
To make these gluten-free, use gluten-free flour and oats; for soy-free, use soy-free vegan butter.
Three-Nut Butter Cookies
If you don’t have all three nut butters on hand, make this recipe using whatever one (or two) nut butters you do have. To make these gluten-free, use gluten-free flour and oats; for soy-free, use soy-free vegan butter.
Yields 3 dozen cookies
Ingredients
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup almond butter
- 1/3 cup walnut butter
- 1/4 cup peanut butter
- 2/3 cup natural sugar
- 1/2 cup vegan butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped toasted walnuts, almonds, and/or peanuts
Instructions
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Preheat oven to 350°F. In a medium bowl, combine the flour, baking powder, and salt.
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In a bowl or food processor, combine the three nut butters, sugar, butter, and vanilla, and blend until smooth. Add to the flour mixture and stir briskly until just blended. Stir in the chopped nuts.
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Pinch off a piece of the dough (about 2 tablespoons) and shape it into a ball. Place it onto a nonstick baking sheet. Repeat with the remaining dough, spacing them a few inches apart. With the tines of a fork, press lightly into the tops of the cookies to flatten them slightly.
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Bake until lightly browned but still slightly soft, about 12 minutes. Cool completely before serving. Store in an airtight container.
Recipe Notes
From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Zsu Dever.
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