It is guilt free recipe time and these delicious cookies really are guilt free, I ate an entire batch and didn't feel even the slightest bit guilty.
These cookies are so much better for you than normal cookies, I'm even tempted to call them healthy!
These seriously chocolatey, nut packed, peanut buttery cookies have a very short texture, they complete crumble into a million pieces before immediately melting into delicious, nut studded, fudgy, smooth chocolate.
My delightful little cookies are both eggless and flourless, they are made with a little coconut sugar and a little agave syrup in place of white or brown sugar and they contain lots of good for you ingredients.
They are made with nut butter and a little peanut butter, nut butter differs from peanut butter because it doesn't contain any butter. Nut butter is made simply by grinding nuts and should not contain any other ingredients. Nut butter is naturally high in fat but it is also really rich in protein and fibre and contains essential fatty acids. Most importantly though nut butter is really truly delicious and tastes just like peanut butter.
My nut butter contains, almonds, hazelnuts, cashew nuts and peanuts.
These cookies are also made with coconut oil which has a list of health benefits longer than my arm and have the added nutty goodness from both the ground almonds and chopped cashews.
Chocolate Nutter Butters
Makes 15 small cookies
40g mixed nut butter
20g organic peanut butter
2 tbsp coconut oil
40g coconut sugar
1 tbsp agave syrup
1/2 tsp vanilla paste
50g ground almonds
20g cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
30g cashew nuts, roughly chopped
Line a cookie tray with baking parchment and set aside.
Preheat the oven to 170C.
In a large mixing bowl, combine the nut butter, peanut butter and coconut oil and beat until completely combined. Add the coconut sugar and agave syrup and beat to combine. Add the vanilla paste and beat until evenly distributed.
In a separate smaller bowl, sift together the ground almonds, cocoa powder, baking powder, baking soda and salt.
Fold the sieved almond mixture into the nut butter mixture and mix until all of the ingredients are thoroughly combined and the mixture forms a dough.
Add the cashew nuts and mix until evenly distributed.
Take heaped teaspoons of the mixture and roll into 15 small balls. Place the cookie dough balls onto the parchment lined cookie tray, cover with clingfilm and refrigerate for 15-20 minutes until firm.
Remove the tray from the refrigerator and remove the cling film. Push the back of a fork into the centre of each cookie to flatten slightly. Bake the cookies in the preheated oven for 8-10 minutes.
Remove the cookies from the oven and allow them to cool on the tray for 5-10 minutes before removing to a wire rack to cool completely. Do not attempt to move the cookies until they have cooled as this will cause them to crumble.
Happy Better For You Baking!