Nut Butter Cookies

Sometimes you just want a cookie... Thankfully, there are some healthier ingredients you can use to enjoy some of the simple pleasures of life such as cookies!

Grab a glass of {unsweetened} almond milk and enjoy!

Happy cooking,

Robin

Nut Butter Choco-Oats Cookies

Makes 3 dozen

2 organic eggs

6 Tablespoons organic butter, no substitutes, softened

¾ cup coconut sugar

¼ teaspoon stevia

¾ cup organic peanut butter OR almond butter, no sugar added and non-hydrogenated

½ teaspoon organic pure vanilla extract

2 Tablespoons unsweetened applesauce OR canned pumpkin puree

2 ½ cups organic gluten free old fashioned rolled oats

1 teaspoon baking soda

1 cup (5 ounces) 70% or higher dark chocolate, chopped

½ cup pecans, chopped

1-2 Tablespoons unsweetened almond milk, optional

Directions:

1) In a mixing bowl, beat the eggs on high for 3 to 4 minutes until fluffy. Pour out into a bowl and set aside.

2) In the same mixing bowl, whip the butter, coconut sugar and stevia until creamy.

3) Add the nut butter of your choice and continue to cream.

4) Pour in the eggs, vanilla and your choice applesauce or pumpkin and mix well.

5) Mix in the oats and baking soda until combined.

6) Fold in the chocolate and pecans. Add in the almond milk one Tablespoon at a time and only if needed.

7) Drop batter by spoonfuls onto an unbleached parchment paper lined stainless steel cookie sheet or stoneware baking pan. Bake in preheated 350 degree oven for 10-12 minutes. Remove from cookie sheet to wire racks to cool. Store uncovered slightly.

suggestion: organic raisins could be substituted for the dark chocolate.

For more family favorite recipes and guilt free treats, check out my Cook 2 Flourish Cookbook!