Gluten Free Coconut-Nut Butter Cookies
2 cups nut butter (creamy – peanut, almond, cashew, macadamia)
2/3 cup raw sugar (may substitute with equal amount of coconut sugar)
1/2 cup shredded coconut (unsweetened)
2 large eggs (room temperature – well beaten)
2 teaspoons pure vanilla extract
2 teaspoons aluminum-free baking powder
pinch of sea salt
* extra raw sugar or coconut sugar to roll cookies through before baking (optional)
Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
In a mixing bowl, beat together the nut butter and raw sugar for 2-3 minutes on high speed. Add in all the remaining ingredients and beat for an additional 2 minutes.
Shape the batter into small balls (don’t make them too big, otherwise they won’t hold together) and give them each a quick roll through the extra raw sugar / coconut sugar. Arrange evenly on your parchment lined baking sheet, and give each one a gentle press with your fingers to flatten slightly. Bake on center oven rack for 9-12 minutes. Remove from oven and let cookies sit for 3-5 minutes before transferring to a wire rack to cool fully. *Cookies should be slightly soft when you take them out of the oven. Makes about 2 dozen or so cookies, depending on size.