Nutter Butter Cookies
Super simple, filling, chewy, customizable, and kind to the wallet, these cookies take two seconds to make and only a few minutes to bake. They are extremely versatile- enjoy them as cookies, as the topping to a sundae, blended into a milkshake, as part of an ice cream sandwich... the possibilities are endless. I personally enjoy them with a dollop of coconut whipped cream on top of one or in between two for a sandwich. If you regularly make similar goodies, likely you have most of these ingredients on hand already. While I tend to use sunflower seed butter in the majority of my baking, any nutter butter will do to fit your preference and budget. These cookies also make a great addition to the dessert table at a party, as they are easy to make in bulk and store.
-1 cup nut butter
-1/2 cup coconut sugar
-1/4 cup coconut milk
-2-3 tbsp coconut flour
-1tsp baking soda
-optional: handful of chocolate chips
-Preheat oven to 375F
-Grease baking sheet with coconut oil (grass-fed butter, avocado oil... or another oil with a high smoke point)
-Mix all ingredients in a large bowl
-Divvy out batter into desirable sized balls on greased baking sheet
-Bake for 12-14 minutes (or longer dependent on ball size)
-Let cool and enjoy!