Peanuts (a legume) tend to get a bad rap. Much of this has to do with the way peanuts are grown as they are at greater risk for toxicity and mold (not to mention the high prevalence of allergies). Peanut butter typically has less mold than peanuts, as much is removed during processing. Peanut butter is high in fat + protein and contains only 4g net carbs and peanuts are rich in minerals (copper, manganese, molybdenum, iron) and vitamins (biotin, niacin (B3), and vitamin E).
So, when choosing peanuts/peanut butter, select organic options and always rotate nut butter use to get the most nutritional variety in your diet. For example, it's great to have almond, cashew, and peanut butter in rotation!
This recipe is a great way to satisfy a sweet tooth while providing nourishing fats and protein to support mood and blood sugar levels.
1 cup natural, organic almond (or any nut) butter
½ cup natural, organic chunky peanut butter
2 Tbsp. coconut oil, melted
½ cup maple syrup
1 Tbsp. vanilla extract
1 large egg, whisked
½ tsp. sea salt
1 tsp. baking soda
¼ cup almond flour
½ cup shredded, unsweetened coconut
2 Tbsp. chia seed
Pre-heat oven to 350 degrees.
1. In a mixer, add nut butter, peanut butter, coconut oil, maple syrup, and vanilla and mix on medium speed until well combined.
2. Add the whisked egg, salt, baking soda, and almond flour and mix until dough forms.
3. Line a baking sheet with parchment paper and scoop portions onto the sheet. Once all balls are placed on the baking sheet, use your fingers to press down gently until the ball flattens to about half its thickness.
3. Bake cookies for 10-12 minutes.
4. Cool, store in an air-tight glass container in the fridge.
Samantha Schleiger, MS, RDN, CD, CLT
Sam is a functional nutrition dietitian, certified LEAP therapist, and functional medicine beneficiary.