Swap This Way: Gingery Nut Butter Cookies

The classic sweet treat gets an unexpected upgrade.

By Tatiana Boncompagni


Crumbly or crisp, warm or ice-box cold, cookies take the cake any day, which is why there’s nothing I look forward to more than a good old fashioned holiday cookie swap. This year, I plan on making my classic sugar cookies, pecan sandies (my grandmother’s recipe) and this gingery nut-butter based treat I came up with while playing with classic peanut butter recipes.


Think of it as a ginger snap meets peanut butter thumbprint. You can use powdered ginger spice or fresh ginger and play with the amount to suit your tastebuds. I like a lot of zing so I tend to go heavy on the ginger. The Maldon salt finish (sprinkled on top of each cookie before baking) adds texture, detail and that little bit of salinity that brings the whole mish-mash of flavors together. As for the sugar component, you can use whatever sweetener you think is healthy. For some of you, that may be Splenda or Stevia, for others that may be coconut sugar, maple syrup or a combination of the above.







1 cup all natural (nothing added) nut butter

1 cup sweetener of choice

1 egg

1 tsp baking soda

1 tsp ginger powder (or 1, 1-in piece of fresh ginger, grated)

1 tsp vanilla


Heat oven to 350 degrees F. In a large bowl, add nut butter and Splenda. You may use chunky or creamy peanut or almond butter (hazelnut or cashew butter also work) but check that the only ingredient is the nut. Mix until well combined. Add egg, baking soda, ginger and vanilla and continue to mix until well combined. Using a tablespoon to measure out 16 cookies, spoon cookies onto a baking sheet lined with parchment paper or lightly coated with cooking spray. Sprinkle each cookie with large flake (Maldon) salt if desired. Bake about 10 minutes or until underside is slightly golden. Remove from oven and let cool for 3-5 minutes before transferring to a wire rack or plate to continue cooling. May be stored in the freezer or refrigerator.




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