These were the product of late-night Saturday cookie cravings when I realised that I had bought cashew butter instead of peanut butter at the grocery store! If you haven’t noticed from my recent tahini obsession, I love experimenting with new nut butters so I threw together my favourite cookie base and added in the cashew butter instead of full butter and what came out was amazing! When I bit into them, the first flavour that hit was sweet and nutty caramel!
chewy cashew cookies
These were the product of late-night Saturday cookie cravings when I realised that I had bought cashew butter instead of peanut butter at the grocery store! These cookies came out chewy, caramelly and oh-so cravable!
Ingredients
- 1 flax egg 1 tbsn flax seed and 2 tbsn water
- 113 grams vegan butter
- 70 grams cashew butter
- 110 grams brown sugar
- 26 grams sugar
- 1 tsp vanilla extract
- 192 grams flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 176°C (350 °F) and line a baking pan with parchment paper.
- Mix the flour, baking soda and salt into a bowl and set aside.
- In another bowl, whisk the non-vegan butter, cashew butter, sugars, vanilla and flax egg until whipped and creamy.
- Add in dry ingredients and mix until incorporated.
- Using a cookie scoop, scoop 1 inch balls onto the prepared baking pan and use a fork to gently flatten each cookie into a criss-cross pattern and add cashews on cookies.
- Place on the prepared baking sheets and bake for 10 minutes until slightly golden brown – do not overbake.
- Let cool for 10 minutes, then enjoy!
Nutrition
Serving: 1cookieCalories: 65kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 84mgPotassium: 23mgFiber: 1gSugar: 4gVitamin A: 120IUCalcium: 5mgIron: 1mg
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