Nut Butter Biscuits
Old school biscuits are the perfect accompaniment to share your morning or afternoon cup of tea. I designed these especially for kids, and the recipe comes from my book Supercharged Food for Kids as they’re a great lunchbox treat or after school bite. Sometimes snacks can be a bit of a tricky one, as you crave a morsel that is crunchy, sweet and satisfying but preferably good for you too. I’m happy to say that these nut butter biscuits tick all those boxes, as well as being packed with nutrient-dense ingredients they’re delicious and fantastically fulfilling.
The nut butter base adds a mild nutty taste that enhances the other flavours, and is abundant in protein and healthy fats, to keep you content. Almond butter is a variety you may want to use, but feel free to experiment with cashew or macadamia because they both work very well in this recipe. Extra points if you make your own too!
Coconut sugar is used as the sweetener, which has a beautiful toffee flavour and rich caramel colour. As well as being aesthetically pleasing, coconut sugar also has a low GI rating of 35, meaning it won’t spike insulin levels, and is rich in minerals, notably potassium and magnesium. If you are trying to cut down on sugar, coconut sugar is a good way to include an occasional sweet treat into your diet. You could also use xylitol or rice malt syrup in this recipe or your sweetener of choice.
I’m happy to conclude that these biscuits are a much healthier option than the packaged ones you find lurking in the supermarket, and making your own biscuits means you can control the ingredients and avoid anything artificial.
Roll on tea time.
Nut Butter Biscuits
Makes 36 biscuits
- 1 egg
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp vanilla extract
- 1 heaped cup nut butter
- Preheat oven to 175 degrees Celsius and line a baking sheet with parchment paper
- Beat egg, coconut sugar, baking soda and vanilla with hand-held or electric mixer
- Beat in nut butter
- Roll out mixture and use circle or star shape cutter
- Bake for 10 minutes, until lightly set and transfer to a wire rack to cool.
You can cut these into any shape you like! If you don’t have a cookie cutter, just use a knife or cup to cut circles or squares.
Looks great Lee, where did you find the great home made stamp? But 1 question, doesn’t look like a lot of ingreds (bulk wise) does this really make 36,doesn’t it need a flour or meal to bulk it out? Thanks
Yes the ingredients are correct and makes 36 depending upon the size of them 🙂 lee
Thanks Lee, Will be trying soon 🙂
I love your recipes and refer lots of clients to your website/book! Thank you for your conscious food energy.
We just tried the above mixture and it was too wet, I floured the bench and rolling pin in order to cut with cookie cutters and it was just clumpy, it’s like the egg was too much liquid. Let me know what we should do as I love the ingredients list.
Did you use one full cup of nut butter and granulated coconut sugar? 🙂
Thanks for sharing! I was wondering if peanut butter was a good healthy option for these biscuits?
Other nuts are healthier but you could use peanut in this recipe 🙂
Hi Lee, I just made these ad they are delicious! They’re also really simple too. I didn’t have a beater (just a wooden spoon and some elbow grease), or a rolling pin (wine bottle did the job no problemo). I used macadamia nut butter as it was on sale and is quite luxurious. I’m wondering how long they will last in an air tight container. We couldn’t possibly eat them all so I’m hoping to send them to work with my husband on Monday (it’s currently Friday in L.A). Cheers.
Hi Sarah so glad you enjoyed them. If you place them in a sealed container in the fridge they should last until Monday. Out of the fridge they may go a bit soft.
As store-bought almond butter is expensive, I made a half-batch (using 1/2 an egg) as a trial and they turned out perfectly. Can’t wait to give them to my toddler tomorrow to try – she is dairy/soy/gluten intolerant and has never eaten a biscuit before. I expect she’s going to love them. Thanks for sharing Lee.
Wow that’s a really innovative approach Naomi I hope she enjoys them x lee
Hi, do you know if this would work with seed butter? My boy’s kindy is nut free, so I try to use pumpkin or sunflower seed butters.
Yes that should work ok
I hated supermarket biscuits, and still kept on chomping them when i was a kid, well, as funny as it may sound, I’m trying a make-and-have of these, even though I miss being a kid, Thanks LEE!
I only made these biscuits for the first time today and absolutely love them. I am planning on trying them out on my step children this weekend.
I also made the blueberry muffins from your kids cookbook and I was just wondering can I freeze both/either of these products??? As I only have the kids every second weekend and I don’t want them to spoil too quickly….
they can both be frozen and 10 mins before use place them in the oven to warm up again. Lee x
Thank you so much x Also just want to say I love so many of your recipes, every time I make your Irish Stew everyone wants the recipe…. Thank you for all the hard work you have put into all your books x
I too have fibromyalgia and since eating this way my pain and fatigue has decreased dramatically. Again thank you xx
Im just wondering if I could possibly use Tahini as a nut butter subsitute as our school is nut free?
yes thats ok but the taste will be different 🙂