Who can pass up Chocolate Cookies with added chocolate chips? These Double Chocolate Flourless Nut Butter Cookies are made in one bowl so it’s a really quick and easy recipe.
Because of the added almond or peanut butter, Nut Butter Cookies have more protein than the usual cookies.
A similar gluten-free cookie is Alexx Stuart’s Chocolate Chunk Cookies.
Ingredients for these Nut Butter Cookies
Rapadura sugar, also known as Panela, is simply dehydrated sugar cane juice. Coconut sugar can also be used.
I use raw cacao powder as it is not as processed as cocoa powder.
Baking soda is used instead of baking powder because its alkaline properties balance the acidity of the cacao/cocoa powder.
When choosing a nut butter, ensure the nut of choice is the only ingredient. Most jars of nut butter, especially peanut butter, contain the cheap and nasty “vegetable oil” and salt and/or sugar. My favourite is to use organic crunchy peanut butter, however, peanut butter-containing foods are often banned at schools. Perhaps a seed butter e.g. sunflower seed or tahini could work just as well. Let me know if you try it.
In order to avoid vegetable oil once again, check the ingredients of the chocolate chips. They should have cocoa butter instead of vegetable oil. An alternate is to use chunks of your favourite dark chocolate.
Cooking Tips for these Nut Butter Cookies
These Cookies are just sweet enough without being sickly sweet. If you prefer a sweeter cookie then up the sugar to 3/4 cup. This may be necessary if you use coconut sugar as I find coconut not as sweet as rapadura. Do you agree?
To get these cookies even in size, I use my tablespoon measure spoon (which is 4tsp in Australia) as my guide. Better still is my cookie scoop (which holds 4 teaspoons). It is like a mini ice cream scoop and I love it. So much so that I use a smaller version for bliss balls. I found mine online.
This recipe makes about 24 cookies so I put a dozen on each tray. They don’t really expand when cooking so they don’t have to spaced too far apart.