The Paleo Cashew Butter Cookies are gluten-free and free of oil they are made using coconut sugar to provide the sweetness. They are exactly as Tollhouse Chocolate Chip Cookies!
It is almost always something frozen and baked product in my freezer no matter the item. I’m frequently asked how I use all the meals I prepare (because I cook lots of it). My answer is that most of my baked items are put in bags that are frozen and put in freezers for future use. A few things, such as fresh citrus and herbs are thrown away however I would not allow delicious paleo-friendly treats to be wasted, trust me!
You’re not kidding me I’ve made 10 attempts to come up with the perfect grain-free chocolate chip biscuit.
If, at first, you do not get it right, you can do it another time.
Boom baby. I created two batches of these and gave them away to my fitness-conscious acquaintances to try. I received two thumbs-up from everyone!
So. These Paleo Cashew Butter Cookies are ….
Crunchy on the outside
Soft and gooey on the inside
Made with a cashew butter base
Oil-Free
Gluten-Free
PALEO!
Better than Tollhouse
You read it exactly. They’re better than Tollhouse and I’ll give you my word!
If you were to ask Blake what his thoughts were on the cookies, he would not have any idea. Since I kept them hidden.
MWAHAHAHA.
If I love something so is so much, I’ll put them into a bag and conceal them in the frozen berries, so that they aren’t discovered by the thief. #moreformelessforyou #sorrynotsorry
For those who aren’t able to access cashew butter (I purchase mine at Trader Joe’s or make my own), )…no concerns! I’ve tried this recipe using almond butter, and it worked perfectly. I’ll not forget that the nut butters I used were extremely slippery. In other words, they were so they were drippy that I could pour the nuts on my oatmeal. Be aware of this while following the recipe. The goal is for to have your “dough” to appear and feel like cookies would. If it’s dry or dense then add a couple of tablespoons of almond milk. If the liquid is too thick gradually add additional coconut flour (we’re talking about teaspoons at one interval).
1 cup of creamy cashew butter unsalted (if it’s salted butter, eliminate salt addition from the recipe)
2 eggs, large
1 teaspoon pure vanilla extract
Dry Ingredients
2/3 cup coconut palm sugar
1.5 teaspoons Coconut flour
1 tablespoon baking soda
Sea salt pinch
1/2 cup chocolate chip that is dairy-free
Instructions
The first step is to heat the oven to 350oF. After that, cover the baking sheet with parchment sheet.
Put wet ingredients into an appropriate size bowl, then whisk them until they are well combined. After that, mix the dry ingredients, and mix. The result should be like “cookie dough.” The oiliness will depend on how thick the cashew butter you use (mine was very oily) it is possible to add a couple of spoons of almond milk.
Put the dough in the refrigerator for 15 to 20 minutes, or until get firm.
Use a 1-inch cookie scoop, shape dough into a small ball between your palms and put it onto a the cookie sheet. Make use of your palms to gently make it more flat. Repeat
Bake them at 375oF for about 10 minutes, or until they start to change color and turn to a golden brown.
Allow to cool at least 5 minutes prior to removing from pan.
