While the types of nuts used in cookies and baked goods can vary widely from pecans to hazelnuts, the type of nut butter used in cookies is almost always peanut butter. Widely available, inexpensive and tasty, it is easy to see why it had been such a good choice for so many years.These days, there are an ever increasing number of natural peanut butters to compete with the more processed national brands, and with those natural peanut butters have come a much wider variety of alternative nut butters. In many supermarkets you can now find almond, cashew, macadamia and even soy nut butters – and every one of them can be used in a way similar to peanut butter. In this case, I made cookies.
These flourless nut butter cookies (in addition to being good for passover!) are very easy to make and have only a few ingredients. Everything can be stirred together in one bowl and baked off in a matter of minutes. This recipe will work with just about any kind of nut butter (cashew, almond, peanut, etc.), but the results will vary slightly with the consistency of the butter. For example, a cookie made with a national brand peanut butter (Jif or Skippy, for example), will have a lot less spread than one made with “natural” peanut butter because it already has stabilizing agents in it. Since they will be thinner, the “natural” cookies will also be crisper. The flavor is going to be good regardless.
For the batch pictured above, I actually used cashew butter, but almond and peanut butter are great choices, too.
I used some Vanilla Creme Hershey’s kisses to top off these cookies in an effort to use up the rest of the rather large bag I bought last week. The thumbprint effect is somewhat lost because of the spread of the cookies, but it doesn’t affect the taste and the Kisses managed to stay centered in the cookie dough anyway. If you don’t want to use Hershey’s Kisses (any kind), you can stir in up to 1 cup of chocolate chips or chopped, toasted nuts instead.
Flourless Nut Butter Cookies
1 cup smooth, “natural” nut butter (cashew, almond, peanut, etc.)
3/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
24 hershey’s Kisses
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, beat together all ingredients, excluding hershey’s Kisses, until smooth.
Shape into 1-inch balls and place on prepared baking sheet. Leave about 2-inches between each cookie so that they don’t spread together. Top each with a Kiss.
Bake for about 10-12 minutes at 350 F, until golden brown at the edges.
Cool on pan for a few minutes before removing to wire rack to cool completely.
Makes about 2 dozen.
You can see how these cookies turn out when made with a regular (non-natural) peanut butter here.