These cookies are made about once every couple of weeks, if not more, at The Moment HQ. They are SO easy, we have the recipe memorized! And they’re healthy enough that you can eat them for breakfast, for a snack, or for dessert without feeling sluggish (and what’s better than an any-time cookie?!). They’re gluten-free, and all the nut butter means they’re full of protein, and did we mention that they take about 10 minutes to assemble? Throw all the ingredients in a bowl, mix and bake – that’s it!
The recipe was inspired by the traditional peanut butter cookie. Years ago, we heard the key to a moist peanut butter cookie was to eliminate any flour. So, we did that and swapped out raw cane sugar for coconut sugar because it carries many of the nutrients found in coconut palms. For those times when you need a quick, healthy, and delicious pick-me-up sweet treat, try this recipe!
Pinch of salt
1 cup nut butter
1 cup coconut sugar
1 teaspoon baking powder
1 teaspoon vanilla
1 cup chocolate chips
Preheat oven to 325 degrees. Combine the coconut sugar, baking powder, and salt in a bowl and set aside. Cream together nut butter, a whisked egg, and vanilla. Fold together the wet and dry ingredients, and then mix in the chocolate chips. (Or, if you’re like us and always short on time, you can combine all the ingredients in one bowl and mix).
Roll dough into 1-inch balls and place onto cookie sheet. Make sure to space each dough ball about 1 inch or more apart. Sprinkle with flake salt before baking until golden brown at 325 degrees. Enjoy your cookies with a tall glass of coconut mylk!
*NOTE: Every nut butter and every brand of nut butter has a different amount of oil. The oil will affect how the cookie spread out so be prepared for every batch to be different. Our favorite brand is Artisana Cashew Butter.
Vidoe by Julie Florio
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