One of my favorite things of all time to make in the kitchen are cookies. They are seemingly the most basic of all desserts but, to me at least, there is something so artful about them. I don’t know if it’s the way the butter and sugar melds together to form a fluffy cloud at the bottom of the mixing bowl or the way they transfer from awkward mounds to beautiful circles after baking quietly in the oven. What is certain is that I make a batch of cookies at any opportunity. Normally, because I’m GF and trying to reduce my sugar intake, I’m just a cookie voyeur watching as people munch on my beautiful baked goodies.
These cookies, however, are the perfect cookie for me! They are gluten, dairy, soy, and lower sugar than your average cookie, and I made them with coconut sugar (which has a lower GI than regular sugar, meaning it will not spike your blood sugar) which adds like wonderful caramel tone. The cashew butter gives it an amazing chew and nutty flavor without being overly assertive like peanut butter. The cookies can easily be turned vegan by replacing the egg with a flax egg, I made these with 100% dark chocolate chips to reduce the total amount of sugar, but of course feel free to use any chip or chopped up chocolate bar that works for you! And try to purchase the cashew butter with only 1 ingredient to avoid any weird additives or extra sugar.
These are perfect for your freezer to retain freshness. And, personally, I found that I liked them best right out of the freezer. If you like them with a bit of chew, you can let defrost fora couple minutes.
If you makes these yourselves I’d LOVE to hear about it!
- 1 cup cashew butter (the kind w/1 ingredient)
- 1/2 cup coconut sugar
- 1 egg or flax egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 cup chocolate chips or chopped chocolate chunks
- Sea salt flakes (optional)
Heat oven to 350 C and prepare baking sheet by lining with parchment paper.
In the bowl of a stand mixer or by hand mix together the cashew butter, coconut sugar, egg or flax egg, vanilla and baking soda. Mix just incorporated. Once a dough is formed, stir in the chocolate chips or chunks.
Scoop into balls and bake on prepared baking sheet at 350 C for 10-12 minutes. Sprinkle with sea salt flakes (if that’s your jam too). Use fork and press down lightly to make hash marks on tops of cookie. Cookies will have a slightly brown edge and should let set. Let rest on cookie sheet for 5 minutes, then transfer to cooking rack to cool completely.
Enjoy with glee!
Adjust to your diet. This is suitable for: gluten free, soy free, grain free, dairy free, and paleo with no changes and pending the chocolate added. Can be made vegan when replacing the egg.
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