Nut-Butter

Lace Cookies

Watching the batter for these cookies transform into lacy rounds is pure culinary magic. The cookies contain protein, thanks to the nut butter and/or eggs (see Tip), plus the added health benefits of flax meal, apple, and ashwagandha. Since moisture is the enemy of crispness, make sure you cool these cookies completely before storing them in an airtight container.

Makes 24 cookies

• 1¾ cups coconut palm sugar
• 1¾ cups unsweetened shredded coconut
• ½ cup Chicory sweetener
• ½ cup almond or coconut milk
• ¼ cup melted coconut oil
• ¼ cup flax meal
• ¼ teaspoon fine sea salt (if using unsalted nut butter)
• 1 vanilla bean, split in half and seeds scraped out, or 1½ teaspoons pure vanilla extract
• ½ cup finely chopped unpeeled apple
• 2 teaspoons ashwagandha
• ¾ cup hazelnut, almond, or sunflower seed butter, store-bought or homemade

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

With a hand mixer in a large bowl or in a stand mixer fitted with the paddle attachment, combine all of the ingredients and beat on medium speed until smooth, about 1 minute. Drop the batter by the tablespoonful onto the baking sheets, leaving 4 inches of space between them.

Bake until the cookies spread and the edges are crisped, rotating the sheets from top to bottom and front to back halfway through the baking, 16 to 18 minutes total. Transfer the cookies, still on the parchment paper, to racks and let cool completely. Peel the cookies off the parchment. The cookies can be stored in an airtight container for up to 2 weeks.

Tip For cakier, non-vegan cookies, substitute 2 large eggs for the almond or coconut milk.