用料
| see below |
Nut Butter Cookie的做法
1 cup (250 g) unsalted nut butter
¼–⅓ cup (60–80 ml) maple syrup or honey, or ½–¾ cup (100–150 g) coconut sugar
½ tsp sea salt
1 egg, beaten
Preheat the oven to 350°F (180°C, or gas mark 4) and line baking sheet with parchment paper.
In a large bowl, combine nut butter, sweetener of choice and salt until creamy smooth. Add in egg and mix until completely incorporated. Scoop out tablespoon (15 g)-sized portions of dough and drop onto prepared baking sheet. Gently flatten with fingers to desired cookie thickness. These cookies do not flatten on their own. If you are using coconut sugar, dough will be thick enough to roll into tablespoon (15 g)-sized balls and then flatten to desired thickness.
Using a wet fork, make a crisscross pattern on top of each cookie. Bake at 350°F (180°C, or gas mark 4) for 10 to 12 minutes, or until golden brown. Cool and serve.
