These gluten-free cookies can be made with any natural peanut butter, but we like the complexity and health values when made with NuttZo Nut & Seed Butters. See our review of NuttZo products over on our blog.
Gluten-Free Nut & Seed Butter Chocolate Cookies
Author: Dédé Wilson
Makes: Makes 14 cookies
- 1 cup NuttZo Chocolate Nut & Seed Butter, chunky or other nut butter of your choice
- ½ cup firmly packed light brown sugar
- ¼ cup sugar
- 1 large egg, at room temperature
- ½ teaspoon gluten-free vanilla extract
- ½ teaspoon baking soda
- Position oven racks in upper and lower third of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
- Beat the seed and nut butter and sugars with flat paddle of standing mixer, or in a bowl with an electric mixer until combined, about 2 minutes. Beat in egg until combined, then beat in vanilla and baking soda.
- Drop by large tablespoonfuls on prepared pans (we used a #40 Zeroll food disher) allowing 2 inches between cookies. Press the cookies down gently to slightly flatten with a fork or spoon (you will not get fork marks in the cookies. The dough is too loose to retain them). You will not fill up both baking sheets, but do not try to fit all of the cookies on one pan; they spread.
- Bake for about 11 to 14 minutes or until the edges are slightly crisp, the centers are still slightly soft and the tops have a lightly crackled appearance. Place pans on racks to cool completely. The cookies are delicate; do not try to remove from pan until completely cooled. Store at room temperature in an airtight container in single layers separated by parchment for up to 3 days.
- The cookies will store for 3 days, but the texture changes. They become a bit more crumbly, while they have a great chewiness when freshly baked. Your choice.
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