Disclosure: This post is not sponsored by Wholesome! Sweeteners, but I used their amazing organic sweeteners in this recipe. Stay tuned for an upcoming recipe sponsored by Wholesome! and a feature on Great Day SA on Tuesday, November 15th!
I used dark brown sugar in this recipe to create a more rich molasses flavor (also creates that gorgeous dark color), but light brown sugar can be subsituted if that’s all you have on hand!
I love how these remain a bit raised when they cook because it creates this perfect blend of texture with a slight crispness, chewiness and almost doughiness.
The dark brown sugar also gives such a chewy decadent texture because of the larger brown sugar crystals… in this case, it’s probably one of the main contributors to not being able to stop at one cookie. Or five.
Flourless Nut Butter Cookies
- 1 cup dark brown sugar, lightly packed
- 1/2 cup natural almond butter
- 1/2 cup natural peanut butter
- 1 extra large egg (I tend to purchase extra large eggs, but if you only have large eggs that’s okay!)
- 1 tsp vanilla extract
- Chocolate frosting, if desired
- Preheat the oven to 350°F. Place a piece of parchment paper on a baking sheet.*
- In a medium bowl, using a whisk or fork, mix together the brown sugar and egg until smooth.
- Add the vanilla extract and then both the almond butter and peanut butter. Depending on what type of nut butters you use (natural, raw, etc.) will impact how well the dough mixes. I find a fork works well to incorporate all the ingredients. Mix until smooth and the dough looks one color, not streaky. The consistency should be sticky, but hold its shape.
- Using a measuring tablespoon (metal works best), form even size balls and place on parchment lined baking sheet. Bake for 15 minutes on middle rack, until lightly browned on the edges.**
- Let cookies rest on the baking sheet for 2-3 minutes then transfer to a cooling rack and try to leave them alone for at least 10-15 minutes, if possible :). The finished cookie should be slightly crispy on the outside and soft on the inside (aka= the perfect cookie, IMHO).
- Once completely cooled, enjoy as is OR put a dollop of chocolate frosting on top for the ultimately chocolatey nutty experience.
- Store in covered container for up to a week, but it’s highly unlikely they will still be around after a day or two!