Gluten Free Coconut-Nut Butter Cookies

Gluten Free Nut Butter and Coconut Cookies


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.