Published on November 29th, 2010 | by andrea devon10
Delicious Nut Butter Cookies
It is not an exaggeration to say that these cookies might be the best nut butter cookies ever… the enduring popularity of this post proves it! This recipe is originally from Vegetarian Times, though I found it adapted on have cake, will travel. These cookies are good as originally written with peanut butter, but the best version of these delicious cookies, by far, was using tahini as the nutbutter of choice! It is so creamy and smooth- it makes amazing cookies. Don’t get me wrong, both the peanut and almond versions are great (as you can see in the photos), but it is the tahini that steals the show. And these are so very easy… And I’ve even quadrupled, eighted (?), and sixteenthizeled the recipe for you, in case you are cooking for lots of friends or a vegan bake sale. If it seems like a lot of maple syrup, think about all the other ingredients (coconut oil, butter, etc.) that you are not using– and remember, maple syrup is happiest in these cookies.
These make big, bakery-sized cookies (like four or five inch round).
|Ingredients/ yield||2 cookies||8 cookies||16 cookies||32 cookies|
|nut butter||3 tbsp||¾ cup||1 ½ cup||3 cups|
|grade b maple syrup||3 tbsp||¾ cup||1 ½ cup||3 cups|
|vanilla extract||¼ tsp||1 tsp||2 tsp||4 tsp|
|whole spelt flour||5 tbsp||1 ¼ cup||2 ½ cup||5 cups|
|baking soda||1/8 tsp||1/2 tsp||1 tsp||2 tsp|
|sea salt||Pinch||Pinch +||1 tsp||2 tsp|
|chocolate chips||2 tbsp||½ cup||1 cup||2 cups|
- Preheat your oven to 375º and line one or two baking sheets with parchment paper.
- Using the amounts from the chart above, whisk together nut butter (peanut, almond, or tahini), maple syrup and the vanilla extract. Stir until very smooth (this might take a few minutes!)
- In another bowl, whisk together spelt flour, baking soda, sea salt and semisweet chocolate chips.
- Add the dry ingredients to the wet ingredients and stir until well combined. Divide dough evenly into the correct number of portions (2, 8, 16, 32). Roll dough gently and then squash in your hands or on the baking sheet to about ½-inch thick.
- Bake for about 12-14 minutes, until just starting to brown on the edges/bottoms. Let the cookies cool on cookie sheet for 10 minutes to firm up before moving them to a cooling rack. Devour!