The other day, I had the opportunity to try Big Spoon Roaster’s Tigerwalk Espresso Nut Butter (almonds and hazelnuts) and I was blown away. Really really delicious, and the perfect thing for making Gluten Free nutbutter cookies like these. They are GF and dairy free (they do have eggs, but no butter), and are simply delicious. They come together in a snap (no mixer needed) and this recipe can be halved as it makes quite a lot of cookies.
Ingredients
4 large eggs
4 cups Big Spoon Roaster’s Tigerwalk Espresso Nut Butter
2 cups light brown sugar, lightly packed
4 teaspoons baking soda
4 cups cinnamon chips
Directions
Preheat to 350F. Prepare baking sheets with silpat or parchment paper.
Crack the eggs into a medium bowl and beat them lightly. Add in the nut butter, baking soda, and sugar and mix everything together well. Fold in the chocolate chips. Scoop the dough onto lined baking sheet. Space the cookies well apart, and flatten them slightly with the back of a spoon.
Bake for 8 to 10 minutes. Don’t over bake them; the cookies will look underdone, but they will firm up as they cool. Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack to cool completely.
