(Today is Peanut Butter Cookie Day, but instead here’s a previous post on alternatives to peanut butter, in quest this year for a healthier and more minimalistic lifestyle)…
Nuts are another snack proven to boost your energy levels and recharge your body’s batteries throughout the day. Nuts are naturally very high in magnesium, an essential that assists in converting food to energy.

The fat, protein, and fiber all found in the following Breakfast Cookie recipe are all great for keeping away hunger pangs.

There are many different types of both nut butters and fruit butters that can be used in these cookies that make these cookies a versatile, delicious snack.

Shopping for a nut butter can get overwhelming quickly. There are so many options—almond, peanut, cashew, sunflower, coconut, soy, walnut, multi-nut, hazelnut—and you want to make sure that you are choosing the best of the best.

Things to look for when shopping for a nut butter…

1.  full fat…reduced fat butters usually have a ton of sugar and other processed ingredients such as corn syrup solids to give the nut butter the “feel” of a full-fat version

2.  high salt content

3.  little if any hydrogenated oils

4.  made with only a little added salt

5.  minimal added sugar

6.  no processed ingredients, sugar, or stabilizers

7.  none of the following words on the label…these words all indicate that the nut butter has tons of added sugar and is more like a dessert.

  • chocolate
  • flavored
  • honey/honey nut/honey roasted/honey flax
  • maple
  • nutella/hazelnut
  • vanilla

8.  nut butters that actually do require refrigeration…betters should NOT be able to sit out without going rancid.

9.  nut butters that actually do require stirring…nuts are primarily fat. When you grind them up and store them, the fat should separate from the ground up nuts….if not, some sort of palm oil or hydrogenated oil has been added.

10.  organic varieties 

11.  short ingredients list…ingredients should literally just be whatever nuts are in the butter and salt 

      

    Almond Butters

    Almonds are one of the most nutritious nuts…a great source of riboflavin, magnesium, manganese, vitamin E, flavonoids, healthy fats, calcium, B vitamins, copper, phosphorus, molybdenum, monounsaturated fats, fiber, and protein.

    Almond butter can be a good choice for ensuring healthy metabolism, fighting heart disease and cancer, helping combat heart disease, and preventing osteoporosis.

    Some of the healthiest almond butters available include…

    • Barney Butter Bare Almond Butter
    • Blue Mountain Organics Almond Butter
    • Dastony 100% Organic Stone-Ground Raw Almond Butter
    • Justin’s Classic Almond Butter
    • MaraNatha Raw Almond Butter or Organic Almond Butter
    • Trader Joe’s Creamy Almond Butter
    • Whole Foods 365 Organic Unsweetened Almond Butter

      

    Peanut Butters

    Peanut butter is obviously the most popular of all nut butters…a great source of B vitamins, copper, manganese, protein, molybdenum, phosphorus, and vitamin E.

      Some of the healthiest peanut butters available include…

      • MaraNatha Organic Peanut Butter
      • Nutzo Original Peanut
      • Smucker’s Natural Peanut Butter
      • Smucker’s Organic Natural Peanut Butter
      • Santa Cruz Organics Peanut Butter
      • Trader Joe’s Organic Creamy Valencia Peanut Butter
      • Whole Foods 365 Organic Unsweetened Peanut Butter

        

      Sun Butters...Sunflower seed butter, a great alternative for those with tree nut allergies, can provide even more fiber, magnesium and vitamin E than traditional nut butters…and are also a wonderful source of protein, B vitamins, folic acid, copper, manganese, selenium, phosphorus, healthy fats, and fiber. A great “sun butter” to try is MaraNatha Sunflower Seed Butter.

          

        Breakfast Cookies

          • 2C quick oats
          • 3/4tsp salt
          • 1tsp cinnamon
          • 1C nut butter
          • 1/4C honey
          • 1/4C fruit butter
          • 1/2C mashed banana
          • (Optional…1/2 cup dried cranberries, 1/2 cup shelled pumpkin seeds, 1/2 cup raisins, 1/4 cup ground flaxseed)

          Preheat oven to 325F. Prep large cookie sheet. Combine all of the ingredients into a large bowl of a stand mixer. Drop by 1/4C increments onto prepared cookie sheet. Bake for 15 minutes. Let cookies cool on the cookie sheets completely. Store at room temperature for 1 week or in the freezer for up to three months.

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