Disclaimer: This post was written as a part of The SoyNut Butter Company‘s Featured Blogger program. All opinions in this post are my own!
Growing up with a nut allergy (to all nuts except for almonds!), I got used to my restrictions and learned to not feel sorry for myself. When I tell people about my allergies, I often get comments like “So you’ve never had Nutella (or some other food made with nuts)? Man, that must suck!” Well, not really. I was okay with it.
Except on Halloween. It was hard as a kid to have to give up half my Halloween loot because of all the nut-filled chocolates! And I always had to forego eating the homemade treats at my classroom Halloween parties because the parents couldn’t guarantee that their baking hadn’t come in contact with nuts. It was the one time of year when I bitterly wished I wasn’t cursed with a nut allergy.
Which is why when I bake now, I like to try to accommodate everyone. So for Halloween this year I made these nut free chocolate soy nut butter cookies using I.M. Healthy SoyNut Butter. These cookies are not only nut free, they’re also free of gluten and dairy as well. Holidays are always more fun when everyone can enjoy them!
- 1 cup I.M. Healthy Creamy Soynut Butter
- ¼ cup cacao powder
- 2 tbsp packed light brown sugar or coconut sugar
- ¼ cup maple syrup
- 1 large egg
- ¼ tsp table salt
- Optional: ½ cup coconut butter (not oil) or royal icing for writing
- Preheat oven to 350°F.
- In a large bowl combine the soy nut butter, cacao powder, brown sugar, maple syrup, egg, and salt. Mix with an electric hand mixer until everything is combined.
- Use your hands to roll the dough into 9-10 balls, and place them on a baking sheet lined with parchment paper. Flatten the balls slightly with your hand.
- Bake on the middle rack of your oven for 8-10 minutes. They will still be a bit soft when you remove them, but they will firm up after cooling on a cooling rack.
- Optional: Melt ½ cup of coconut butter in a dish, then let it cool in the fridge until it has firmed to an icing-like consistency. Scoop into a piping bag, then use to decorate the cookies. Note: you may have to put it back in the fridge between cookies to let it firm up again. Alternatively, you could use royal icing, which is easier to work with. If you choose to ice the cookies with coconut butter, make sure to store them in the fridge!
Are you doing any Halloween baking?