Cashew Butter Cookies
Cashew butter cookies made gluten free, vegan and refined sugar free alternative.
Servings: 16 cookies
Equipment
- Mixer
- Mixing bowls
- measuring cups
- baking sheet
Ingredients
- 1 tbsp ground flax
- 3 tbsp water
- ½ cup cashew butter natural
- ¼ cup vegan butter room temperature
- ½ cup brown sugar, packed or coconut sugar for refined sugar free
- 1 tsp vanilla extract
- 1 cup gluten free all purpose baking flour
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 cup vegan chocolate chips
Instructions
- 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.
Notes
These cookies are best if stored in an airtight container for up to 6 days.