Cashews are the creamiest nut. They invite us to great creative in all sorts of yummy ways to showcase their creaminess. And here is a stormer. These Cashew Butter Cookies are soft on the inside, rich and nutty and full of nothing but healthy goodness!
Sourced from myquietkitchen
Ingredients:
1/2 C Totally Nuts Cashew Butter
1/3 C Coconut sugar
1 tsp Vanilla Extract
pinch of Sea Salt or Himalayan Salt
1/4 C chopped Totally Nuts Cashews
1/3 C gluten-free flour blend/ wheat flour/ oat flour
1/2 tsp baking powder
1 Tbsp milk of your choice
Instructions:
- Preheat oven to 160 degrees. Line a cookie sheet with parchment paper.
- In a mixing bowl, sture together the cashew butter, sugar, vanilla, salt and chopped cashews.
- Add the flour and baking powder and mix thoroughly until not flour is visible. The dough will be dry and think. Add the milk and mix again until fully absorbed.
- Scoop up tablespoons of the dough (can also use an ice cream scoop) and place on the cookie sheet. Use a fork to make the criss-cross pattern and press down gently to flatten slightly.
- Bake for 10-12 minutes. Keep a close eye on them as the Cashew Butter can burn quickly - so slightly underdone is better than overdone. Let them cool fully on a rack before tucking in!