I’m a pretty good deal finder. I’ll be the first to admit it. I don’t spend too much time thinking about it, but when I see a decent mobile coupon for something on sale that I haven’t tried before, I’ll snap one up just to see what I can do with it. Sometimes I know right away; sometimes I sit on it for a bit until inspiration comes to me. Recently, I got a good deal on a container of NuttZo Keto Butter. Touted as “the ultimate mixed nut and seed butter for a low-carbohydrate or ketogenic lifestyle” and loaded with a delicious array of nuts and seeds, I was more than interested. Lucky for you it just happens to be on sale as of publication today!
Of course the nut-and-seed butter made a delicious spread for our bread, but in a moment of craving peanut butter cookies… Well, you get the drift — I got busy! (Note: These cookies are NOT keto. I’m not advertising them as that. I just used the nut butter here in place of good ol’ fashioned pb.) What I cobbled together was a super nutty and delicious cookie that I ended up making so many times for family and friends that I used up the entire jar of Keto Butter!
1/2c granulated sugar
1/2c packed brown sugar
1/2c NuttZo Keto Butter (or nut butter of choice)
1/4c butter, softened (just use the real deal. Life is too short for margarine.)
1 egg (or 1tsp of psyllium husk mixed with 3tbsp of water for an egg-free version)
1c AP flour (or skip the wheat germ and use 1-1/2c 1:1 gf flour for a gluten free version)
1/2c wheat germ
3/4tsp baking soda
1/2tsp baking powder
12oz bag of Rex Espresso Baking Chips (or 12oz bag of baking chips of choice)
1) Mix the sugars, Keto Butter, shortening, butter, and egg in the prep bowl of a stand mixer (or a large mixing bowl) and set aside.
2) In a medium bowl, whisk together the flour, wheat germ, baking soda, baking powder, and salt.
3) Mix the dry ingredients to the wet mixture in batches on medium speed (or by hand) until all is incorporated.
4) Stir in the baking chips, cover, and chill for 2-24hrs.
5) Heat oven to 375° and drop rounded 2in balls 4in apart on a baking sheet lined with parchment paper.
6) Bake for 10-12min and cool 5min on the baking sheet prior to removing to a wire rack to completely cool. (You have my permission to skip the wire rack and enjoy a few warm with a cold glass of milk!)
These were a unique change-up from ordinary peanut butter cookies. The Keto Butter lent a completely distinct flavor which was only made more complex with the inclusion of the espresso baking chips! The nut-and-seed butter gave the dough a deeper crunchy-nutty flavor than ordinary peanut butter and the incorporation of both added salt and smokiness of the espresso baking chips balanced each other out well quite unexpectedly. If you’d prefer a sweeter cookie, you can omit the added salt and use milk chocolate chips instead.
What are some of your favorite nut butter cookie recipes? I always love recommendations!
Currently Reading: The Flipside of Feminism by Suzanne Venker and Phyllis Schlafly