Cashew Butter Cookies
Soft, nutty, and just the right amount of sweet - these cashew butter cookies melt in your mouth and are incredibly easy to make. Perfect with a cup of coffee or as an afternoon snack!
Servings: 12 cookies
Equipment
Ingredients
- 1/2 cup cashew butter creamy and unsweetened
- 4 Tablespoons real maple syrup
- 1 large egg
- 1 Teaspoon vanilla extract
- 1 and 1/3 cups almond flour
- A pinch of salt
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together cashew butter, maple syrup, egg, and vanilla until smooth.
- Stir in almond flour and salt until a dough forms. Fold in the mini chocolate chips.
- Scoop about a tablespoon of dough for each cookie and roll into balls. Place on the baking sheet and flatten slightly.
- Bake for 12-16 minutes, until the edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a rack to cool completely (they’ll firm up as they cool).
Notes
What kind of cashew butter should I use?
It’s best to go with natural cashew butter- the kind that has just cashews (and maybe a pinch of salt) on the ingredient list. If it is thick or separated, give it a good stir before using.
How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days.
Do they freeze well?
Definitely. Freeze them in a single layer first, then transfer to a container or freezer bag. They’ll keep for up to 2 months. Let them thaw at room temperature or warm them slightly before enjoying.
What is the texture like?
Soft, slightly chewy, and melt-in-your-mouth texture