Nut Butter Cookies
The recipe is adapted from Cannelle et Vanille by Aran Goyoaga
Lisa Roberts, M.Phil., is a Culinary Archaeologist and Founder of Lisa Roberts FOOD, offering private and corporate clients strategic advisory in health, nutrition, and lifestyle . She's also an Instructor at Stanford University and New York University in Wellness and Healthy Living.
Lisa's approach integrates evidence-based lifestyle practices with an understanding of emotional wellbeing, nervous system health, nourishment, and the realities of being human during periods of burnout, trauma, loss, or rebuilding.
She works with clients to gently excavate the patterns, pressures, and habits that contribute to overwhelm, while restoring self-trust, perspective, and a stronger connection to themselves through approaches involving food, sleep, environment, structure, reflection, and spiritual connection.
In addition to her private client work, Lisa collaborates with leading organizations including Canyon Ranch, the American Heart Association’s Go Red for Women, CaringKind (brain health), Soho House, Veronica Beard, MarketAxess, Hitachi, and lululemon. She is honored to partner with Dr. Katie on Food as Medicine for Physicians at Stamford Health.
She has been featured in NASDAQ, The Purist, Fox News, The New York Post, The Huffington Post, Erika Lenkert’s Healthy Eating During Pregnancy, and many others.
Lisa is a graduate of Oxford University, Tufts University, The International Culinary Center, and the Institute for Integrative Nutrition. When she’s not in the kitchen, she loves nothing more than adventuring with her 13-year-old son, traveling, reading, and enjoying a wonderful meal with family and friends.
These Nut Butter Cookies prove that a wholesome treat can still feel indulgent. Made with nutrient-dense ingredients like nut butter, banana, and coconut sugar, they offer a satisfying balance of protein, healthy fats, and natural sweetness. Whether you're looking for an afternoon pick-me-up or a simple dessert to share, these soft, chewy cookies deliver comfort in every bite.
Ingredients
½ cup salted roasted peanuts, almonds, or sunflower seeds
½ to ⅔ cups coconut sugar, divided 1 cup unsweetened chunky peanut, almond butter or sun butter
1 medium banana, mashed
2 tablespoons maple syrup (optional)
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon salt
Directions
Preheat oven to 375F. Line a large baking sheet with parchment paper.
Coarsely chop the peanuts, almonds or sunflower seeds. Place half of the chopped nuts in a medium bowl. Finely chop the remaining half, and place in a small bowl. Add 2 tablespoons of coconut palm sugar to the small bowl and set aside.
Add the peanut (almond or sunflower butter), coconut sugar, banana, maple syrup, vanilla, baking soda and salt to the large bowl with the coarsely chopped peanuts. Stir ingredients together. The dough will be thick and sticky. Allow to sit for 15 minutes as the baking soda will react to thicken the dough.
Scoop 1 heaping tablespoon of dough, make a ball, and roll the dough in the bowl of finely chopped peanuts. Place on baking sheet and repeat. Flatten slightly with your fingers. Leave 2 inches between cookies as they will spread.
Bake for 8 minutes, until the cookies crack and begin to look crispy. Cool on pan for 10 minutes and then transfer to a wire rack.
