IMG_0686Do you ever feel like you can’t get through a day without a cookie? Good news, you don’t have to! That is if you swap out all the processed ingredients and substitute real ingredients instead.

This is just one of many options and is one of my favorites because these cookies are so quick and easy to make.

I tried baking two different versions of this cookie – one with coconut flour and one without. They were both delicious, but I preferred the denser texture of the flour-less version.

Worried about fat because nut butter is high in fat? Don’t be! I will elaborate more in an upcoming blog post on why the right kind of fats are actually good for you, for the health of our brian and the beautiful tiny core of our body, our cellular membranes. Plus, adding in more healthy fats to our diet is the key to reducing cravings for processed sugar and junk food.

So go ahead, indulge! These cookies are so delicious they will melt in your mouth. Best of all, they don’t leave you with a heavy feeling in your stomach, phew!

Feel free to use whatever nut butter you prefer. I recommend checking labels for added sugars or hydrogenated fats – ingredients that are added to artificially enhance flavor, not for your benefit. After all, I always want what’s best for you xo

Flourless Nut Free Peanut Butter Cookies

1 1/2 cups Sunbutter (or any nut butter you like)
1/2 cup honey
2 organic eggs
1/2 teaspoon aluminum free baking soda
2 teaspoons vanilla extract

Preheat oven to 325 degrees. Line a baking sheet with parchment or a silicone liner.

In a mixing bowl, combine all the ingredients. Stir well until smooth. Dough will seem a bit sticky or thinner than traditional, gluten full, cookie dough, but never fear!

Using a cookie scoop or tablespoon scoop dough onto baking sheet. Flatten slightly with fork or palm of your hand. Bake for 8-10 minutes. Eat as soon as possible! Store leftovers in the fridge, but the cookies are best when eaten freshly baked, yum!

Note: Sunbutter can turn the cookies green once the cookies cool. This is due to the chlorophyll in the ground sunflower seeds reacting with the baking soda. Adding a 1/2 teaspoon of lemon juice can help reduce the chances of this happening. Sometimes my cookies have turned green and sometimes they don’t. Either way they still taste delicious 🙂