Paleo Cashew Butter Cookies
Paleo Cashew Butter Cookies might be a good recipe to expand your dessert repertoire. One portion of this dish contains around 5g of protein, 12g of fat, and a total of 177 calories. For 64 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 14. A few people made this recipe, and 11 would say it hit the spot. A mixture of baking soda, cashew butter, sea-salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Fit Foodie Finds. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns a not so great spoonacular score of 23%. Similar recipes are Asian Salad with Cashew Dressing and Cashew Butter Cookies, Paleo Cinnamon Roll Cashew Butter, and Strawberry Cashew Butter (Paleo, Vegan, Sugar Free + Whole30).
Servings: 14
Preparation duration: 40 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking soda
1 cup creamy cashew butter, unsalted (if you're using salted, omit additional salt from recipe)
1.5 tablespoons coconut flour*
2/3 cup coconut palm sugar
1/2 cup dairy-free chocolate chips (+ more for on top, if desired)
2 eggs, large
Himalayan sea salt
Himalayan sea salt for garnishing
1 teaspoon pure vanilla extract
Equipment:
baking paper
baking sheet
oven
whisk
bowl
wire rack
frying pan
Cooking instruction summary:
First, preheat oven to 350F. Then, line a baking sheet with parchment paper.Place wet ingredients in a medium-size bowl and whisk until combined. Then, place dry ingredients into another bowl and mix until combined. Add dry ingredients to wet and mix until combined.Place dough in the refrigerator for about 30 minutes to firm up.Once chilled, the dough should be similar cookie dough. Depending on how oily your cashew butter is (mine was VERY drippy), you may need to add a few tablespoons of almond milk to loosen, or, more coconut flour to thicken (add by the 1/2 tablespoon).*Moisten a 1-inch cookie scoop with water so that the dough doesnt stick, and then roll dough into a ball between your hands and place onto cookie sheet. Use your palm to slightly flatten and then add more chocolate chips on top if desired and a sprinkle of Himalayan sea salt.Bake at 350 for ~10-12 minutes or until they begin to turn golden brown on the bottom.Immediately remove from the pan and let cool on a cooling rack.
Step by step:
1. First, preheat oven to 350F. Then, line a baking sheet with parchment paper.
2. Place wet ingredients in a medium-size bowl and whisk until combined. Then, place dry ingredients into another bowl and mix until combined.
3. Add dry ingredients to wet and mix until combined.
4. Place dough in the refrigerator for about 30 minutes to firm up.Once chilled, the dough should be similar cookie dough. Depending on how oily your cashew butter is (mine was VERY drippy), you may need to add a few tablespoons of almond milk to loosen, or, more coconut flour to thicken (add by the 1/2 tablespoon).*Moisten a 1-inch cookie scoop with water so that the dough doesnt stick, and then roll dough into a ball between your hands and place onto cookie sheet. Use your palm to slightly flatten and then add more chocolate chips on top if desired and a sprinkle of Himalayan sea salt.
5. Bake at 350 for ~10-12 minutes or until they begin to turn golden brown on the bottom.Immediately remove from the pan and let cool on a cooling rack.
Nutrition Information:
covered percent of daily need
