NuttZo Nut Butter Cookies

Nut Butter Cookies | 2CookinMamas

Whew! The 7 Days of Christmas Cookies is getting to be one big mouthful of sweetness!

These cookies began with a trip to the grocery store where I spied a big jar of NuttZo. What, you’ve never heard of it! Well, truth to tell, neither had I, but it sure looked interesting. There were 6 different types on the shelf, Original Crunchy, Original Smooth with Flax, Power Fuel Crunchy or Smooth with Chia and Crunchy or Smooth 70% Dark Chocolate. All 6 are organic with a combined seven nuts and seeds to make the butter. I chose the smooth Power Fuel which includes cashews, almonds, brazil nuts, hazelnuts, pumpkin seeds, chia seeds, flax seeds and sea salt. I am definitely going to try the chocolate one next as I think it will be a lot like Nutella but with healthier ingredients including, sigh, Peruvian dark chocolate. 

Nut Butter Cookies with NuttZo

So what to do with all this healthy butter? You guessed it, make a cookie of course!

These nut butter cookies are on the order of a peanut butter cookie but oh so much more satisfying. The combination of all the nut and seed butters makes a much heartier cookie and, even better, it is flourless so is gluten-free! Yay! A perfect cookie for Christina, the other Cookin’ Mama! We wouldn’t want her to feel left out for Christmas now would we?!

Nut Butter Cookie close up | 2CookinMamas

They are easy to make, once you find the NuttZo, so go ahead and enjoy and know that, even though they do have some sugar, you are giving a lot of good nutrients to the kids (and big kids too).

Nut Butter Cookies


  • 1 cup organic Nuttzo (or other organic nut butter)
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 cup dark gluten-free chocolate chips


Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a large bowl, cream Nuttzo with sugars until smooth. Continue beating while adding egg, vanilla and baking soda. Stir in chocolate chips.

Drop by rounded teaspoonfuls onto prepared cookie sheets. using a fork flatten in one direction then in the other forming a criss-cross pattern on top of cookie.

Bake for 10-12 minutes. Cool on wire racks.

Store in airtight container.

Makes 1-1/2 dozen.

candy caneCatch up with all the sweetness with the links below. And there are more gluten-free gems on the way!

The 12 Days of Christmas Cookies Day 8 | 2CookinMamas

On the 7th day of Christmas this Cookin’ Mama sent to you… 7 NuttZo Nut Butter Cookies, 6 Turtle Cheesecake Cookies, 5 Key Lime Truffles, 4 Vanilla Almond K Cookies, 3 Cookies and Cream Cookies, 2 Creme Brulee Cookies and a Chocolate Peppermint Drop.

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