Nut Butter Cookies

Hello again!

I decided to make some almond butter cookies because I was really missing some peanut butter ones. This recipe is from The Food Allergy Mama's Baking Book by Kelly Rudnicki. I like this recipe because you can choose which "nut" butter you want based on your allergy. The recipe calls for soy nut butter but because I'm allergic to soy, I decided on almond butter.

I'm going to warn you guys that my picture of the cookies sucks. By the time I remembered to take a picture, my roomates had already eaten the good cookies! So I had to take a picture of the few remaining half burned ones.

Nut Butter Cookies: Dairy, eggs, and fish free. Can be wheat free with some adjustment. Can be peanut, tree nut, soy free, or all three depending on your choice of "nut" butter.

Makes 2 dozen cookies


  • 1/2 cup dairy-free shortening
  • 1/2 cup creamy soy nut butter (Can be peanut, almond, cashew, sunflower, or any other nut butter of your choice depending on allergies)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 1 1/2 cups unbleached all-purpose flour (Wheat free: try a gluten free all purpose mix; try a mixture of flours I posted in the replacements post)
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

  1. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, nut butter, sugars, and applesauce (I just use an electric mixer or a whisk).
  2. In a separate medium mixing bowl, combine the flour, baking powder, baking soda, and salt with a wire whisk.
  3. Add the flour mixture to the shortening mixture, and stir until just combined.
  4. Chill the dough for 1 hour.
  5. Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper (I just sprayed with soy-free canola spray).
  6. Using your hands, shape the dough into 1-inch balls, and place the balls onto the baking sheets. Dip a fork into some flour, and press the fork tines into each dough ball twice, making a crisscross design.
  7. Bake for 12 to 14 minutes, or until light brown.
  8. Cool completely on baking sheets.

What I used: Great Value (Walmart) shortening, MaraNatha almond butter, Great Value granulated sugar, 365 (Whole Foods) brown sugar, Great Value cinnamon applesauce, Great Value bleached enriched all purpose flour, Great Value baking powder, Arm & Hammer baking soda, Great Value salt

What I thought: These cookies were so delicious. As I mentioned before, they disappeared into my roomates' mouths very quickly. I was very nervous after mixing them because they were so dry. I remember baking peanut butter cookies when I was younger and they were definitely more moist. So I followed the directions and hoped for the best. But they turned out to be great! They were a little flat (most likely due to the altitude) but that was the only downside.

You should definitely try these!


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