Wheat Free, Difficulty Level: Simple

This is so easy and so good it’s hard to believe!  Great recipe to use with kids – you can even leave out the flavour extracts and coconut and it’s STILL a good cookie! 
Use any nut butter – my favourites are peanut butter and almond butter.  This recipes makes about 18-24 depending on how big you make them – about 1 cookie sheet full.

Preheat over to 325 F.

Stir together in a med bowl:
1 egg
1/2 Cup sugar (or sugar replacement like Splenda)

Add to mixture:
1/2 tsp. pure vanilla extract (for peanut butter) or pure almond extract (for almond cookies)
1/2 Cup shredded/grated coconut (sweetened)
1 Cup peanut butter or almond butter

Mix well. Roll into small balls (approx. 1/2 to 1 Tbsp – not too big though, you want them bite-sized). 
Place balls on ungreased cookie sheet and flatten slightly with fork. If sticky, dip the fork in a little sugar first.
Optional: Add a peanut, or slivered almond, or chocolate chip to the top of the cookie.

Bake for 10-12 minutes ONLY.   These will be VERY soft coming out of the oven so don’t try to move them.
Let the cookies cool on the baking sheet – they will crisp up and then you can move them.
These store well, but I guarantee they won’t last long enough for that to be an issue!

Try it and let me know what you think!

Print/Download PDF:
Suz’s Peanut or Almond Butter Cookies