Any Butter Cookies

Looking for a quick and easy cookie recipe to add to your repertoire? Our dairy-free Any Butter Cookies are incredibly versatile and work well with any of our butters. Try the always classic Peanut Butter and Almond Butter or, for something different, Tahini, Macadamia Cashew Butter, Rainforest Butter or whatever is in your pantry!

Yield: 24 small cookies

INGREDIENTS

• ½ cup all-purpose flour or gluten-free flour
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup Nuts to You nut or seed butter of choice, smooth is best
• ½ cup packed light brown sugar, white sugar or coconut sugar
• 1 egg
• ½ tsp vanilla extract
• Optional: ¼ cup chocolate chips, chopped nuts or seeds
• Flaky salt, for garnish

INSTRUCTIONS

1. Preheat oven to 350ºF. Line a cookie sheet with parchment paper.
2. In a small bowl stir together flour, baking soda and salt until well blended.
3. In a medium size bowl, whisk together nut butter, sugar, egg and vanilla extract until smooth. Add flour mixture and blend until well combined. Stir in chocolate chips, nuts or seeds, if using.
4. Roll into 1” size balls, space 2” apart on cookie sheet, and gently flatten the surface. Sprinkle with a pinch of flaky salt if desired.
5. Bake for 8–10 minutes until the edges of the cookies are golden brown. Allow to cool on the sheet for about 5 minutes before transferring to a cooling rack to cool completely.
6. Cookies can be stored in an airtight container for up to 1 week.

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