Craving a sweet treat with benefits? These Nut Butter Cookies are filled with the power of Canadian ginseng! Perfect for a quick and satisfying snack, these cookies will be on your weekly “to make” list.
Prep Time: 20 minutes
Cook Time: 10-12 minutes per batch
Makes: 20-24 cookies
Ingredients:
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup natural creamy nut butter (peanut, almond, cashew, or your favourite)
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp Canadian ginseng root powder
1/2 tsp baking soda
¼ tsp baking powder
1/2 tsp salt
Flaky sea salt for sprinkling, optional
Directions:
- In a large bowl, using an electric mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy; about 2-3 minutes.
- Beat in the nut butter until well combined. Beat in eggs one at a time, followed by vanilla extract.
- In a separate bowl, whisk together flour, ginseng root powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes or overnight.
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- Use a cookie scoop or tablespoon to drop rounded mounds of dough onto the prepared baking sheets, leaving 2 inches between cookies. Press down lightly with a fork to create a cross-hatch pattern. Sprinkle with flaky sea salt, if desired.
- Bake for 10-12 minutes or until the edges are golden brown and the centers are still slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tip:
- Use creamy nut butter with a smooth consistency to make this recipe.
- Chilling the dough makes it easier to handle and helps prevent the cookies from spreading too much.
- Love the combination of peanut butter and chocolate? Add ½ cup of mini chocolate chips to the dough.
