Nutbutter chocolate chip drop cookies

My mom found the original recipe for these a few years ago. But every time she made them they ended up kind of dense and cakey and they just didn’t have the best texture. The recipe also called for almond butter and I don’t tolerate almonds, so I decided to see what I could do since my mom was making a batch to take to an event last week. I figured any nut butter would work in place of the almond butter, so since I’ve been making my own sunbutter for a couple months, I decided to use it for these. I also decided to add some cream of tartar, which is a powdered acid (normally used in snickerdoodles) that helps baking soda activate. They turned out amazing: crisp, golden, delicious.

  • 1 cup nut butter (use whatever you like: sunbutter, almond butter, cashew butter, even pecan butter. I’ve only made them with sunbutter, so the texture may vary some, and the flavor certainly will, but I’m sure they would all be delicious)**
  • 3/4 c. coconut sugar or granulated sugar (liquid sugars like maple syrup and honey will give a softer texture)
  • 1 large egg
  • 1/2 c. Enjoy Life Chocolate chips
  • 1/2 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Mix everything together in a bowl until thoroughly combined, then use a teaspoon to drop rounded dollops onto the cookie sheet. Make sure they have some space as they will spread. Bake for 25-30 minutes until golden brown. Yes, they really take that long. Allow to cool on a piece of newspaper or wire cooling rack.

**Note: If your nut butter has added sugar or salt, you may want to reduce the sugar or salt in the recipe.

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