I had this flourless cookie recipe for years using peanut butter, and adapted it to be low starch. It's tasty, quick, and easy...just wouldn't work for anyone with nut issues.
Nut Butter Cookie
1 c. nut butter (I'm making my own out of 2 parts blanched almonds, 1 part macadamia nuts, 1 t. salt, 1 t. sugar)
3/4 c. brown sugar
1 egg
1 t. vanilla
1/4 t. salt
Mix well, drop 1 T. onto greased cookie sheet. Use a fork dipped in cold water, press down 2 times crosswise. Bake at 350 for 10-12 minutes. Allow to cool on cookie sheet for 3 minutes, then use a spatula to loosen the cookies. Remove to a cooling rack, or allow to cool on the cookie sheet. Optionally - if you can have chocolate, dark chocolate chips are a nice addition to the tops of these. But let the cookies fully cool before you eat one - take it from me, molten chocolate is hard on the roof of the mouth
I also made Snickerdoodles from the same recipe, with a few modifications.
1 c. almond butter
3/4 c. white sugar
1 egg
1 t. vanilla
1 t. salt
1/4 t. cream of tartar (can be made without)
Roll 1 T. balls into a cinnamon/sugar mixture, place on parchment lined cookie sheet. Bake 10-12 minutes, tops should look crinkly.
(I rinse my hands in cold water before rolling, so the dough doesn't stick to me. You could probably also grease your hands with a bit of coconut oil.)
Both recipes make 10-12 cookies, so I use one very large cookie sheet rather than two. They also freeze very well, so double batches are not a problem. If they last that long in your house, that is.
