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Wednesday, March 13, 2019

Gluten-Free Cashew Butter Cookies with Chocolate Chips

I’ve known I have a peanut allergy for nearly 20 years but only recently discovered I also have a wheat allergy {cue sad music}. I’ve tried making my favorite chocolate chip cookies with gluten-free flour, but they just are not the same. Last December when my daughter Cate’s cello group was out wassailing with their cellos (yes, really, and it was awesome), one of the houses served us dairy-free, gluten-free cashew butter cookies. The cookies were divine, so first thing I did the next day was start researching gluten-free cashew butter cookie recipes. 

Gluten-Free Cashew Butter Cookies on a plate, broken open to show chocolate chips

The result of all my researching and testing is today’s recipe for gluten-free cashew butter cookies with chocolate chips. In addition to this recipe, I will also be sharing a vegan version and a molasses version. I’m basically a cashew butter cookie junkie now. 

Top view of gluten-free cashew butter cookies on a panSide view of gluten-free cashew butter cookies with chocolate chips

This recipe for gluten-free cashew butter cookies has chocolate chips, but they could easily be made without the chocolate. Sans chocolate would make for a reallllly good cookie. That said, these are excellent with some chocolate thrown in. In addition, if you are like me and finding yourself allergic to peanuts but really missing peanut blossom cookies, this recipe would be a great alternative and I know “cashew blossoms” would be just as tasty as the original. Maybe more so, Nate and I find we like these cashew butter cookies than peanut butter cookies, actually. With all the great new options that gluten-free cashew butter cookies have provided, I can truly say I’m not missing wheat-based cookies any more. It’s a miracle!

Side view of gluten-free cashew butter cookies on a plate

And, yes, the texture is like an actual cookie. And, no, there is no flour. And yes, it’s pure magic.

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 350º 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.

 


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