Cashew Butter Chocolate Chip Cookies
I can remember the days when I would make chocolate chip cookies every weekend. When friends came over, when I felt bad about staying out past curfew, when my family had company over. I made them so much I had the recipe down by heart. Since going grain free I have made chocolate chip cookies using almond flour, almond meal, coconut flour, sunflower butter. You name it I have tried it. Looking for that soft center and the texture of good old fashioned chocolate chip cookies. You know, the recipe on the back of the Nestle Toll House chocolate chip bag. After making these cashew butter chocolate chip cookies, I knew I had found a gem.
Don’t get me wrong, all of these recipes tasted good. My husband would be excited to have a tasty treat to dunk into his coconut milk (or almond milk). The texture just wasn’t the same as I remembered before going grain free.
How to achieve a true “cookie” texture using cashew butter
The star ingredient, cashew butter. When used in replacement of flour, cashew butter creates the same texture that I remember. Soft on the inside, golden brown on the outside. So much so that I forgot I wasn’t eating grains. The key is to make sure your cashew butter is chilled. I keep mine in the refrigerator, if you get yours right out of the cupboard, or make it right before baking cookies, chill your dough for 30 minutes or so before popping them into the oven. Don’t have cashew butter or think it’s too expensive, check out my homemade cashew butter recipe here. Cost effective and simple to make, homemade cashew butter is a great alternative to flour.
Chocolate for your grain free low carb chocolate chip cookies
Since all of my recipes have the intention of being low carb (low sugar) I don’t buy chocolate chips. They tend to have a high carbohydrate count and are not always made with the best source of chocolate. I like to buy Organic dark chocolate (70%-90%) bars and cut them into small squares. An easy alternative to chips! Just make sure you read the ingredients list on the back. Chocolate companies like to add ingredients like “soy lecthin” to their products. Finding a good chocolate is key to making these cashew butter chocolate chip cookies.
Cashew Butter Chocolate Chip Cookies
Equipment
- Hand held, stand mixer or sturdy spoon
- large bowl
- Baking sheet
- Parchment Paper (optional)
Ingredients
- 1 C Cashew Butter
- 2 Tbsp Raw sugar
- ¼ tsp Baking soda
- 1 Egg
- ½ tsp Vanilla
- 3.5 Oz Chocolate chips or chunks Can use a chocolate bar cut into chunks
Instructions
- Preheat your oven to 350° Fahrenheit
- Line your baking sheet with parchment paper
- In a large bowl mix together the cashew butter, sugar and baking soda
- Add the egg and vanilla until well combined
- Add Chocolate Chips/Chunks
- Optional: chill dough for 30 minutes (if your cashew butter was cold skip this step)
- Place about 1 Tbps dough on lined baking sheet and bake for 8-10 minutes, until golden brown.
Notes
