Nut Butter Cookies

Nut Butter Cookies

Ingredients

  • 100g coconut oil
  • 80g butter
  • 1/2 cup raw caster sugar (or honey)
  • 2 free range eggs
  • 1 teaspoon vanilla extract (or natural essence)
  • 1 cup plain wholemeal flour
  • 1 cup spelt flour
  • 1 teaspoon bicarbonate soda
  • 1/4 cup peanut butter (or other nut butter)
  • 150g chocolate buttons (or shaved/pulsed chocolate)
  • 100g sultanas (or raisins)
  • 100g sunflower seeds
  • 50g buckinis (or linseeds)

Directions

Step 1
Preheat oven to 190C, grease and line 2 x cookie trays.
Step 2
Cream coconut oil and butter.
Step 3
Add sugar and continue to cream.
Step 4
Add peanut butter and blend in well.
Step 5
Add eggs, one at a time, beating well between additions.
Step 6
Add vanilla and mix through.
Step 7
Fold in flours and bicarbonate of soda.
Step 8
Mix through choc buttons, sultanas, sunflower seeds and buckinis.
Step 9
Using a tablespoon, scoop out mixture and roll into firm balls (ha!)
Step 10
Flatten somewhat and place onto baking tray, these don't spread much so about 3cm apart.
Step 11
Can press the backside of a fork into them for pretty factor if you care.
Step 12
Bake for 10 - 15 minutes, depending on your taste for chewy or crunchy.
Step 13
I always have two trays on the go at once, moving the bottom one up to the top as the top are ready and just standing by to ensure they don't burn (whilst I sample cookies from the first tray!)
Step 14
Store in an airtight container for up to a week. Suitable for freezing.