Cashew Butter Cookies

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Paleo Cashew Butter Cookies.

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Think: creamy cashew butter, nutty almond flour, pure vanilla extract, pink Himalayan sea salt, and a sprinkle of extra-dark chocolate chunks. These cookies are the bomb.com. I'm all about the gluten-free, dairy-free, refined sugar-free lifestyle. And if you are too, you're going to love these cookies. Now don't get me wrong - I still enjoy (and frequently eat) sweet treats. But if I'm gunna have a cookie, it's most likely gunna be a cookie filled with wholesome and nourishing ingredients. Why? Because healing my gut is important to me, feeling good in my body is important to me, eating foods that are free from toxins and heavily processed ingredients is important to me - and because these cookies taste just as good, if not BETTER, then the real thing.

Made with Bob's Red Mill almond flour, creamy cashew butter, Nutiva virgin coconut oil, and a touch of pure maple syrup for sweetness, these cookies are grain, gluten, dairy, and refined-sugar free. It's officially December, Christmas is just around the corner, and it's time to start your holiday baking. So turn on that oven, put on your favourite Christmas tunes, and lets make some Paleo Cashew Butter Cookies!

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RECIPE

INGREDIENTS

  • 1 cup almond flour

  • 3/4 cup cashew butter

  • 1 egg

  • 1/4 cup maple syrup or honey

  • 1 tsp pure vanilla extract

  • 1 tsp baking soda

  • 1/8 tsp sea salt

  • 1 bar dark chocolate, chopped into chunks

METHOD

In a bowl, combine almond flour, cashew butter, egg, desired sweetener of choice, vanilla, baking soda, and sea salt. Mix until the batter is smooth, then gently fold in chocolate chunks until evenly dispersed.

Once mixed, cover the cookie dough and refrigerate for 25-30 minutes. While the dough is chilling, preheat your oven to 350 degrees and line a standard cookie sheet with parchment paper. Scoop the cookie dough in 1/8 cup measurements onto the tray using a spoon. The recipe should make approx. 12 cookies. Don't worry about shaping the cookies - they will naturally flatten as they cook.

Bake the cookies for 8-10 minutes, until the center is fully cooked. The cookies should be firm on the outside, and soft in the middles. Allow them to cool completely before removing from the tray. Store in an airtight container for 2-3 days, then transfer to the fridge for additional storage.