Cashew butter cookies made gluten free, vegan and refined sugar free alternative.
Cuisine: American, gluten free, vegan
Keyword: cashew butter, gluten free cookies, peanut free, vegan cookies
1 tbspground flax
1/2cup cashew butternatural
1/4cup vegan butter room temperature
1/2cup brown sugar, packed or coconut sugar for refined sugar free
1cupgluten free all purpose baking flour
1/4tsp sea salt
1cupvegan chocolate chips
Stir together the flax meal and water and then set it aside to gel for 5 minutes. In another bowl, beat the cashew butter, vegan butter, brown sugar and vanilla together until smooth and creamy, about 1 minute using a hand held mixer. Add in the flax mixture and continue mixing until combined.
In another bowl, stir together the gluten free flour, baking soda, salt and chocolate chips. Add the dry ingredients to the wet and mix until no dry spots remain. Use a 1 1/2 inch cookie scooper to scoop 16 evenly sized cookie dough balls onto a baking sheet. Cover the dough and chill in the freezer for at least an hour or preferably overnight. *This isn't required but for a tastier cookie, don't skip this.
Preheat the oven to 350 F and prepare a baking sheet with parchment paper. Remove the cookie dough from the freezer and place the cookie dough balls about 1 1/2 inches apart on the baking sheet. Bake them for 12-14 minutes and the edges begin to brown. Let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to continue cooling for 15 minutes.
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