Nut Butter Cookies

These really surprised me with how good they came out. They're gooey and because they don't have any eggs you can really just enjoy it. The flavor is distinct and very good. I threw in some chocolate chips and really like the addition. I think I'll also throw in some walnuts or pecans for texture next time.

These cookies are a great everyday treat - not too sweet, not devoid of nutrition. I made them with peanut butter. I really appreciated the instruction to have the nut butter at room temp. It made it so much more stir-able, though stirring in the flour was still a bit of a challenge. This recipe made 24 cookies for me. If I'd only made 12-14 as instructed, a standard fork would not have been large enough to make the hash marks. Pictured topped with homemade strawberry jam for peanut butter and jelly day.

This recipe worked out great! I think I may have used a little less maple. I also used peanut butter which was delicious. I love using garbanzo flour where I can! They were crispy on the outside and chewy in the middle. Perfection.

My fave cookies. I used tahini as the nut butter

This tastes amazing! I used only 1/4 cup maple syrup and it's still sweet enough. It was quite crumbly when forming the balls, but holds together well enough when baked.