Cashew Butter Cookies

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Prep Time: 10 min

Total time: 30 min

Makes: 2 dozen cookies

Ingredients: 

2 cups cashew butter (can substitute almond or peanut butter)

2 eggs

2 t. vanilla

1 ½ t baking soda

¼ t baking powder

½ cup cassava flour

½ cup coconut sugar

What you will need:

mixing bowl, parchment paper, two baking sheets

Optional:

mixer or immersion blender, cookie scoop, something other than a measuring cup to press down the cookies

Instructions:

  1. Preheat the oven to 350°. Line two baking sheets with parchment paper and tear one more sheet of parchment paper off to cover cookies when pressing. 

  2. Mix together cashew butter, egg and vanilla until smooth. 

  3. Add coconut sugar and thoroughly mix. 

  4. Mix together remaining dry ingredients and add to the cashew butter mixture. 

  5. Using a cooking scoop, place cookies 1-2” apart on the parchment lined cookie sheet. 

  6. Once your cookie sheet is full, place the extra sheet of parchment paper over the pan and gently press down each ball of dough. I recommend a 1 cup measuring cup, as long as the bottom is flat!

  7. Once all cookies have been pressed, remove the top layer of parchment paper and place cookies in the oven for 8-10 minutes. If you would like chewy cookies, err toward 8 minutes. 

  8. Cookies are best eaten at room temperature, but can be stored in an airtight container in the refrigerator for 1-2 weeks or the freezer for 4-6 weeks. (Truly, I am not sure mine ever last this long, so may not be entirely accurate! ☺) 

Additional recommendations to add: 

Recipe can be made with almond, cashew or peanut butter. Cashew and peanut butter tend to give them a sweeter taste and the almonds tend to be less sweet, but still good.