Sweet N' Salty Boyfriend Cookies

I’ve been paleo for almost five years now and the one thing that I’ve been searching for is a chewy yet crunchy cookie that stays soft in the middle. There’s no one that’s a bigger fan of cookies than my boyfriend. In fact, I realized I was in love with him the first summer we were dating when he was ordering Whataburger and continued to order a sugar cookie through the drive-through window with his meal. I remember thinking, this guy really knows how to live a good life when you think to order a cookie off a fast food menu in the middle of the day. In order to keep him and I away from the processed cookies that line the shelves of the grocery stores, I try to make healthier versions to keep around the house.

There was one night during quarantine when I dared my boyfriend to make his own cookies because he has never been satisfied with the recipes we have made in the past. He has a way of getting lucky and just threw in a bunch of ingredients he knew would taste good. To my complete surprise, the texture turned out SO good. Over the next few weeks, we finessed the recipe and can’t get enough of them.

The Ingredients

The ingredient that gives this recipe depth is the Nuttzo 7 Seed & Nut Butter. The creaminess of a nut butter helps this cookie flatten in the oven and gives you that ‘melt in your mouth’ feel.

We went for cacao nibs instead of chocolate chips to keep this cookie bright and adds that little extra crunch!

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Boyfriend Cookies

Paleo & vegan cookies to satisfy that sweet n’ salty craving! Chewy and crunchy with a delicious nutty flavor.

Makes: 24 cookies

Ingredients:

• 1.5 cups Almond Flour

• 1/2 cup Tapioca Flour

• 1 Tbsp Coconut Flour

• 1/2 cup Coconut Sugar

• 1/2 cup Maple Syrup

• 1/2 cup Nuttzo 7 Seed & Nut Butter

• 1/4 cup melted and cooled Coconut Oil

• 1/2 tsp Baking Soda

• 1/8 tsp Sea Salt (plus more for dusting on top)

• 1 Tbsp Cacao Nibs

• Pinch of Maldon sea salt for topping (or whatever you have around)

Recipe:

1. Preheat the oven to 350 degrees.

2. Melt coconut oil in a microwave safe dish

3. Mix all ingredients together in a bowl with a rubber spatula or spoon

4. Roll cookie dough into 24 small balls and spread evenly on a 12” x 18” baking sheet lined with parchment paper

5. Sprinkle a pinch of Maldon sea salt on top of the dough for a pretty finish

6. Bake for 15-17 minutes depending on your oven. 15 mins if you want a softer/chewy cookie, but 17 if you want it extra crunchy

7. Let cool for 10 minutes

8. Enjoy!