Egg-Free & Dairy-Free Honey Nut Butter Cookies
Made with nut butter and honey, these cookies contain no dairy, added oils, or eggs. They’re light and crispy, with a wonderfully complex flavor from the honey.
Equipment
- Baking sheet
- Parchment paper or Silpain
- Cookie cutter
Ingredients
- 100 g (1/3 cup) Nut butter I used equal parts of almond butter and tahini this time
- 20 g (3 tbsp) Powdered sugar
- 35 g (1 tbsp + 2 tsp) Honey
- 0.5 g (a pinch) Salt
- 50 g (1/3 cup + 1 tbsp) Flour
NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.
Instructions
- Preheat the oven to 175°C (350°F).
- Combine the nut butter, sifted powdered sugar, honey, and salt together.
- Add the sifted flour until well combined and uniform.
- Roll the dough between 2 pieces of plastic wrap until the thickness is 3 mm.
- Cut out the cookie dough with a cookie cutter and place them on a baking pan with either a Silpain or a baking liner.
- Bake them for about 8 minutes, or until the surface becomes golden brown.
- Because the honey causes these cookies to brown more quickly than regular cookies, keep a close eye on them while they bake.
Notes
- You can use any type of nut butter or seed butter. This time, I used equal parts of almond butter and tahini. Make sure to use pure nut/seed butter without any additives such as salt, sugar, and oil.
- These cookies can be kept in an airtight container at room temperature for up to a few weeks.