These chewy, sticky macaroon-like cookies will keep your cookie cravings under control and bring your sweet tooth for a blissful ride! They are entirely flourless, and thus gluten free and moderately low in carbohydrates compared to regular cookies that use wheat flour.
Peanut butter and almond butter are the two basic ingredients that form the substantial body of this cookie. And they do the job brilliantly. Firm and compact, with a texture much like a regular cookie, you’d never know there was no flour involved!
Always use 100% natural nut butters. You don’t want to use butters with added sugar in them. That just ruins the health benefits of the nuts and adds to the carbohydrate content of these cookies. Nuts are actually very good for you. Especially almonds and peanuts. Not only are they extremely low in carbohydrates, they also contain healthy fats that aid weight loss and lower LDL (bad cholesterol) levels in the blood.
You may decide to make your own fresh batch of homemade peanut or almond butter by using a food processor. Just grind your shelled peanuts or almonds for several minutes and the oils from the nuts will start to separate. Eventually, the mixture will resemble a clumpy, sticky, grainy substance. After 15 to 20 minutes of steady processing, you should end up with gorgeous mixture that is thick, creamy and spreadable. Voilà! Your own homemade nut butter!
I used crunchy nut butters in this recipe as I like these cookies to have a complementary texture to the chucks of chocolate, but you may also use smooth nut butters if you prefer. And if you want to skip the dairy, replace the chocolate with some chopped walnuts for an extra nutty cookie!
Chocolate Studded Peanut & Almond Butter Cookies
a gluten free and grain free recipe.
1/2 cup natural peanut butter (100% peanuts)
1/2 cup natural almond butter (100% almonds)
1/2 cup dark brown sugar
1/2 cup raw caster sugar
2 eggs, lightly beaten
1 teaspoon baking powder
1/2 cup dark chocolate chips
- Preheat oven to 180°C and line a baking tray with non-stick baking paper.
- In a large bowl, combine peanut butter, almond butter and sugars. Mix well.
- Gradually add the beaten eggs while mixing. Once the eggs are blended into the mixture, add the baking powder and mix well.
- Gently fold in the chocolate.
- Using a tablespoon or teaspoon (depending on how big you want your cookies), drop scoops of dough onto prepared baking tray. Leave ample room for spreading.
- Bake for 12-15 minutes, or until they are quite firm to the touch.
- Remove from oven and let stand on tray for 10 minutes before using a small spatula to transfer them to a wire rack. The cookies will come out quite soft and sticky when hot, but they will harden up as they cool.