Posts Tagged ‘cookies’

Flourless Triple Nut Butter Cookies

I have become the kind of person who has three different nut butters in her house at one time. I’m not sure how this happened, but because it did, we now have these cookies.

A version of this—called something like flourless peanut butter cookies—has been kicking around the Interwebs for a few years, and I even remember making them when I worked at Sugar, in Phillipsburg, very briefly, years ago. The basic recipe is a cup of peanut butter, a cup of sugar, one egg, and some combination of baking soda, vanilla (optional) and salt. Some also have oats. Some also add chocolate chips. I first made them a week ago with equal parts cashew butter and oats, and although they were delicious, they were too dense and dry, despite the addition of a few splashes of milk at the end. Cashew butter is less oily than almond and peanut butter. I decided to approach them this time with a combination of nut butters, thinking the different textures and moisture levels would work better. And they did.

Oh, one caveat to share. It’s important to note that I used all natural, organic versions of these butters, which don’t contain sugar. If you aren’t using the same, you should expect a slightly different texture. You might also consider cutting back on the sugar, unless you want them super sweet. You can negotiate that with your tastebuds. Peanut butter tends to be an all-encompassing taste, taking up your entire mouth when you eat it; I like how the nuances of each nut complement each other here.

Flourless Triple Nut Butter Cookies

Yield: 2 dozen cookies


  • 1/2 cup organic all natural cashew butter
  • 1/4 cup organic all natural peanut butter
  • 1/4 cup organic all natural almond butter
  • 1 large egg
  • 2/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp. vanilla extract
  • 2/3 cup rolled oats


1. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment or use Silpat, or grease them with butter.

2. Combine the egg and the sugars in the stand of a mixing bowl fitted with the paddle attachment. Mix at medium speed just to bring everything together, about a minute.

3. Add the nut butters, and mix again until they’re all incorporated. Then add the baking soda, salt, and vanilla, mixing briefly to combine. Add the oats and mix just until they’re evenly distributed.

4. Drop by rounded teaspoons onto the prepared baking sheets. Lightly press the back of a fork onto the tops of the cookies, so they look like every peanut butter cookie you ate as a kid. Bake for about 9 minutes, rotating the trays about halfway through. You want them lightly browned around the edges and no darker than that. Remove from the oven and allow them to cool on the sheets for a few minutes, and then transfer to a wire rack to cool completely.

I imagine this would double easily, without much trouble, but I have become a fan of recipes that yield 2-3 dozen. It’s just enough for a couple nights of dessert for the boys, or for snacking randomly without becoming too much of a sabotage. These come together in a flash, and you certainly don’t need to haul out the stand mixer if you don’t want to or don’t have one; these mix together easily with a wooden spoon.

If you cannot eat gluten, you likely buy oats that are gluten-free. Oats themselves do not contain gluten but they’re often subject to cross-contamination dangers in places where gluten is present. Bob’s Red Mill makes some.


02 2014

Propaganda Cookies: Three Cheers for the Red White and Blue

The cookies are way better than my photo skills. Promise.

Several weeks ago, I received an email from my father-in-law with the subject line “cookie idea.”

The man knows how to get my attention, even if I’m reading email while swatting children off my leg.

So, he begins to tell me, succinctly and quickly, that he had this amazing cookie at Russo‘s, which in addition to its farm-fresh produce and flowers and such, has been running a baking operation for as long as I can remember.  (We used to get the apple cider doughnuts as kids). He says me it’s a red, white, and blue cookie, and I almost rolled my eyes except he said it was delicious.

I wrote back and said, “that sounds like cookie propaganda” but I was curious, you see. My in-laws live two hours away and don’t buy their own cookies because, as my mother-in-law told me this past weekend, I’ve “spoiled” them for store-bought cookies, both the supermarket-bakery-kind and the chemical-laden, metallic-tasting, packaged kind. When I considered this, I knew it was only a matter of time before I tried to figure it out myself.

This past weekend, they were visiting for a few days. I quizzed them on the taste, texture: dried cranberries AND dried blueberries or were the blueberries fresh? Was it soft? Chewy? Hard? Crispy? Sweet?  I thought chopped white chocolate would go better than chips; it needed a contrast. I scanned a few recipes online, none of which seemed to really match their description: I kept finding some with lots of oats, so they were like oatmeal raisin but with dried fruit instead of dried grapes. Chewy but not too soft: that’s what they said.

Without further ado, here they are. There are still a few hours left of Memorial Day. Make ‘em and bring ‘em in for your co-workers tomorrow. They’ll likely be sad to be back at work after a gloriously hot and sunny three-day (or more) weekend. You’ll be happy that you won’t have to fight off all these cookies yourself.

Red White and Blue Cookies


  • 2 cups all-purpose flour
  • 1/2 cup oats (regular, old-fashioned)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • zest of half a lemon
  • 1/2 cup dried cranberries
  • 1/2 cup dried blueberries
  • 4 ounces of white chocolate, chopped
  • 2/3 cup light brown sugar, packed
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 Tbsp. light corn syrup
  • 1 large egg
  • 1 large egg white
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon extract (or small squeeze of the lemon you’ve zested)

Preheat the oven to 350.

Stir together the flour, oats, baking soda, and salt.

Cream together the butter and sugars until light and fluffy.

Add zest of lemon, extracts, and corn syrup and mix until combined.

Add large egg, and mix well. Add egg white and mix until combined.

Stir in the dried fruits and the chopped white chocolate.

Line several baking sheets with parchment paper.

Drop by leveled tablespoons (I used one of my OXO cookie scoops, which I can’t live without) onto the sheets and bake for about 10-11 minutes, until lightly browned around the edges. These cookies will spread a bit and get puffy; I got 9 to a sheet but I was being a bit careful. I probably could have fit a dozen.

Yield: About 3 dozen cookies.

The verdict? My mother-in-law said they were better than Russo’s because they weren’t nearly as sweet. My father-in-law noticed the lemon zest and liked that addition to it. Success! You need these cookies in your repertoire, trust me.



05 2011