Gluten-Free Cashew Butter Cookies with Chocolate Chips
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-16
Ingredients
  • 1 cup cashew butter (other nut butters like peanut and almond would work in this recipe as well)
  • ½ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¼ teaspoon baking powder
  • ⅛ teaspoon sea salt or kosher salt
  • ¾ cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350ยบ F.
  2. In a mixing bowl, whisk the egg then add all the other ingredients. Stir well.
  3. On a parchment paper-lined cookie sheet or a cookie sheet lined with a Silpat, drop cookie dough balls, evenly spacing them like you would chocolate chip cookies. I used a medium (2 tablespoon) cookie scoop. The dough is quite wet and the scoop makes it easy to create the cookie dough balls. If you don't have a scoop, use a spoon and wet fingers to form your dough balls.
  4. Once the dough balls are on the cookie sheet, with wet hands, gently press each dough ball down a bit so they are a bit more disc like, rather than balls. This will make for a nicer shaped cookie in the end, although this step is not critical to the success of the recipe.
  5. Bake for approximately 11-15 minutes, or until the cookies are starting to brown lightly around the edges. They will look cooked, if you know what I mean - if there is cracking, the cookies should no longer look wet inside. (See pictures as a guide.)
  6. Let cool at least 10 minutes before eating.
Notes
To make "Cashew Blossoms" (a peanut-free alternative to Peanut Blossoms), Once you place the dough balls on the cookie sheet and press them down a bit, sprinkle generously with granulated sugar. Bake as directed. When the cookies come out of the oven, press a Hershey kiss into the center of each cookie.
Recipe by This Week for Dinner at https://thisweekfordinner.com/gluten-free-cashew-butter-cookies-with-chocolate-chips/