Gluten-Free/Vegan Nut Butter Cookies

Prep Time: 10 minutes // Bake Time: 15 minutes

Directions:

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Add the flax meal and 3 tbsp water to a small bowl and let sit for about 5 minutes.
  3. In a large bowl or stand mixer, cream the sugar, nut butter, butter, and shortening until uniform and fluffy. Add in the flax egg and mix.
  4. In a medium sized bowl whisk together the flour, baking soda, baking powder, and salt.
  5. Add the flour mixture to the wet ingredient. Refrigerate the dough for 2 hours, or until firm.
  6. Shape dough into 1 inch balls (or a little bigger if you like a larger cookie) and place on the cookie sheet. Bake for about 8-10 minutes, or until lightly browned around the edges. Remove from the oven and let cool on the baking sheet for about 5 minutes. After 5 minutes, transfer to a cooling rack.
  7. Enjoy warm and store leftovers in an airtight container to have for the week! Recipe courtesy of @lizhurley_RD

Ingredients:

1/2 c. sugar

1/2 c. brown sugar, packed

1/2 c. nut butter or Sunbutter

1/4 c. shortening (vegetable)

1/4 c. Earth Balance (or vegan butter of choice)

1 flax egg

1 1/4 c of 1:1 The Greater Knead All Purpose Flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Ingredients:

1/2 c. sugar

1/2 c. brown sugar, packed

1/2 c. nut butter or Sunbutter

1/4 c. shortening (vegetable)

1/4 c. Earth Balance (or vegan butter of choice)

1 flax egg

1 1/4 c of 1:1 The Greater Knead All Purpose Flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Directions:

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Add the flax meal and 3 tbsp water to a small bowl and let sit for about 5 minutes.
  3. In a large bowl or stand mixer, cream the sugar, nut butter, butter, and shortening until uniform and fluffy. Add in the flax egg and mix.
  4. In a medium sized bowl whisk together the flour, baking soda, baking powder, and salt.
  5. Add the flour mixture to the wet ingredient. Refrigerate the dough for 2 hours, or until firm.
  6. Shape dough into 1 inch balls (or a little bigger if you like a larger cookie) and place on the cookie sheet. Bake for about 8-10 minutes, or until lightly browned around the edges. Remove from the oven and let cool on the baking sheet for about 5 minutes. After 5 minutes, transfer to a cooling rack.
  7. Enjoy warm and store leftovers in an airtight container to have for the week! Recipe courtesy of @lizhurley_RD

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