Everyone loves a good peanut butter cookie – but today I decided to try it with a twist. Rather than using peanut butter I decided to use pure hazelnut butter and almond butter… resulting in moist and rich tasting cookies. With very simple ingredients, these cookies will be a hit with nut lovers. Enjoy my twist on an old classic!
1/3 cup hazelnut butter
1/3 cup almond butter
¼ cup maple syrup
¼ cup brown sugar
1 egg white
½ tsp. cinnamon
½ tsp. vanilla extract
¼ cup dark semi-sweet chocolate chips (optional)
Preheat the oven to 350F.
In a large bowl, combine all the ingredients with a handheld mixer (or with a wooden spoon).
I combined everything except the chocolate chips and baked the first dozen cookies for 15 minutes in mini cupcake molds – creates a chewy, moist 2 bite brownie style cookie.
Meanwhile I added the chocolate chips to the remaining batter. Mix well by hand. Bake for 12 minutes on a tray lined with wax paper (no need to grease the tray – the hazelnut and almond butter both contain enough oil so as not to stick).
Remove from tray (and pan) and allow to cool on a rack.
Makes about 2 dozen cookies.