Homemade NUT Butter Cookies
- 15m Prep Time
- 15m Cook Time
- 35m Ready In
These nut butter cookies are made with homemade or store-bought nut butter, coconut sugar, eggs, and coconut flour. They are baked until golden brown and make a perfect treat for late-night cravings or afternoon tea.
Ingredients
- 1 1/2 cup Homemade Nut Butter or store-bought nut butter of choice
- 1/2 cup coconut sugar or brown Swerve
- 2 large organic eggs
- 1/4 cup coconut flour
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.9 mg
- Iron: 0.38 mg
- Magnesium: 24.3 mg
- Phosphorus: 55.2 mg
- Potassium: 120 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 cup Homemade Nut Butter or store-bought nut butter of choice
- 1/2 cup coconut sugar or brown Swerve
- 2 large organic eggs
- 1/4 cup coconut flour
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease a nonstick baking sheet with coconut oil spray.
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Step 2.
In a mixing bowl using an electric mixer with paddle attachment or a wooden spoon, combine 1½ cups Homemade Nut Butter (or store-bought nut butter of choice), ½ cup coconut sugar or brown Swerve, 2 large organic eggs, and ¼ cup coconut flour. Stir until the mixture is thickened and uniform.
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Step 3.
Divide the dough into 24 portions, rolling each into a ball. Place the balls on the prepared baking sheet, spacing them at least 2 inches apart.
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Step 4.
Flatten each ball halfway into a disk using your thumb, then flatten the rest of the way using a fork in a crosshatch pattern until the cookies are about ¼ inch thick.
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Step 5.
Bake the cookies for 15 minutes, until golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or cool completely before storing in an airtight container for up to one week.