So by bringing in those cookies, I'm spreading not only the love, but the calories around. And with these cookies in particular, I was deliberately passing on the calories before I ate them all myself. Nuts are delicious, and full of healthy fats and protein. But they also pack a fair number of calories for not a lot of nuts. If you've ever weighed a one-ounce serving of almonds and then counted the actual number of almonds that gave you, you understand what I mean.
I indulged in nuts as a post-running snack while I was marathon training, but they were kind of mocking me in the post-marathon haze of my pantry, so I wanted to get rid of some of them. But not all of them, they will be my motivation to get back to some longer runs in the future. I'll spend a Saturday morning running if I can eat a big handful of nuts afterwards and not have to count them.
Because I made these after my weekend trip to Phoenix I didn't have time for a complicated recipe that required forethought in collecting ingredients. To that end, peanut butter cookies were the perfect nut-sharing solution, with a honey-roasted twist. And getting to 'sample' the dough (always the baker's prerogative) was a delicious bonus.
Honey Roasted Nut Butter Cookies
Adapted from Kraft: Easy Peanut Butter Cookies
Makes about 3 dozen cookies
- 1/2 cup creamy peanut butter
- 1/2 cup honey nut butter
- 1 egg, lightly beaten
- 3/4 cup sugar
- 1/2 cup chopped honey roasted mixed nuts
- Preheat oven to 350°.
- Combine the first four ingredients in a bowl and mix until dough forms. Then mix in chopped nuts.
- Roll into 1-inch balls and place on prepared cookie sheet a few inches apart. Using a fork, flatten the dough with the traditional peanut butter cookie criss-cross.
- Bake for ten minutes, or until the edges are golden brown. Allow to cool on the sheet a few minutes before transferring to wire rack to cool completely.