Not surprisingly, here’s yet ANOTHER recipe for Peanut Butter cookies but mine has a bit of a secret ingredient, can you guess what that is?!
Yep, ever since I’ve been on this SuperFat train, I’ve been substituting my usual peanut butters with these delicious little pouches. Sometimes it’s just a quick snack in between meals or even right before the gym for an energy boost. On my last post, I SuperFat in my smoothies and for the holiday season I made some bomb a$$ “peanut butter” that actually have NO peanuts, just made with SuperFat. Oh yea and I made the recipe to be vegan friendly! Check it out below…
You can get a discount on Superfat by visiting their website (www.superfat.com) and using the code: BERARDO10 at checkout to get a discount on your entire purchase.
Why use Superfat? Welp, beside them tasting great they’re also certified Keto, Vegan, Gluten Free, Kosher and Paleo, not too mention the have good plant fats with less than 5g Net Carbs per pouch. I also love these things because it keeps me from eating a whole container of peanut butter, which I’ve done before – not okay.
Back to the recipe! Here’s what you’ll need for Healthier Nut Butter Cookies, using SuperFat:
- 1 cup of Vanilla Coconut Sugar (or sugar alternative)
- 1 stick of Vegan Butter (room temperature)
- 1 “Egg” (for vegans, you can use an egg substitute like Follow Your Heart VeganEgg, JUST Egg or you can see ingredients to make a flaxseed egg)
- 1 cup any flavor of Superfat Nut Butter (about 4 pouches)
- 1 tbsp of Vanilla Extract
- 1/2 tbsp of Salt
- 1/2 tbsp of Baking Soda
- 1 1/2 cups of Coconut Flour
- Set aside more coconut sugar in a separate small bowl
STEP BY STEP DIRECTIONS:
- First pre-heat the oven to 375 degrees and get your baking pan ready. Lay baking paper on a large pan and spray with non-sticks spray (optional)
- Then in a large bowl, cream together the sugar and butter.
- Beat in the “egg” to the mixture.
- Then toss in nut butter and vanilla until the mixture is smooth.
- Next, stir in salt, baking soda and the flour. Don’t whisk, take your time here so you can get this thick enough to start molding the mixture.
- Now, roll the dough into 1 inch balls and then roll balls into the sugar you set aside in small bowl.
- Place on baking pan leaving at least 1/2 inch between each ball and flatten them with a fork (as pictured below).
- Toss them into the oven and bake for 12-15 minutes.
- Start checking them after about 10 minutes and if they start to turn dark brown, you’ve over baked.
Let these delicious cookies cool at room temperature for at least 20 minutes before enjoying.
FYI, This patch could make up to 15 small cookies but just because they’re healthier (than other cookies) doesn’t mean you should eat all of them in one sitting, although you’ll want to lol. Enjoy and Happy New Year friends!