Nut butter cookies


Peanut butter seems make everything delicious, whether it be sweet or savory it is usually a taste sensation. These cookies are no exception, with peanut butter being the star ingredient and cacao nibs giving that lovely rich chocolate crunch they are ridiculously delicious. Of course these do not have to be made with peanut butter, almond, brazil nut or a combination would achieve the same texture. But through my experience I have found peanut to be the winner.

The mix freezes really well and can be kept in the fridge for up to 2 weeks. I like to make a big batch of the cookie dough so whenever i have unexpected guests i can just roll some onto the tray, bake and then have delicious fresh cookies to serve!

I have posted about the benefits of cacao before but just to refresh, it is the raw unprocessed cocoa bean that is full of antioxidants, vitamins and minerals. So enjoy the chocolate that is good for you!

You can make your own peanut butter by slow roasting 1 1/2 C raw peanuts until golden and shiny. Then simply place in your high speed blender and blend until the oils have released and your desired consistency is achieved (slightly crunchy or smooth).

Peanut butter and cacao cookies, makes 20

1 C gluten free rolled oats

2/3 C buckwheat flour

1 t baking powder

1/3 C cacao nibs

1/3 C macadamia oil or coconut oil

1/2 C coconut nectar

1 C natural peanut butter

1/3 C tahini

1 t vanilla extract


Process the oats in a food processor until a course flour consistency. Place in a large mixing bowl and add all the other dry ingredients (buckwheat flour, baking powder, cacao nibs), combine.

Melt the wet ingredients (macadamia oil, coconut nectar, peanut butter, tahini and vanilla) in a saucepan over low heat.

Mix the wet ingredients into the dry until all combined.

Place in the fridge for 30 minutes.

Preheat the oven to 180 degrees Celsius. Line a baking tray with baking paper.

Use a tablespoon to scoop the mix and roll into balls. Place on the tray and flatten slightly.

Bake for 10 -15 minutes or until golden brown. They will be soft but when they cool will crisp up.