Chocolate Chip Cashew Butter Cookies

*To view ingredient quantities please login or subscribe for a Gold Membership.*

Chocolate Chip Cashew Butter Cookies

Difficulty: Easy
Yield: about 2 dozen

cashew butter
egg (add a second one if the dough looks too dry)
maple syrup
baking soda
chocolate chips
raisins or dried cranberries

Preheat oven to 350 degrees.
Combine all ingredients in a mixing bowl. Mix well.
Prepare two large cookie sheets with parchment paper.
Place one-tablespoon balls of dough onto the prepared sheets, one inch apart. Flatten out the balls with a spoon or your hand.
Bake in preheated oven about 10 minutes. Let cool for a less crumbly cookie.

This entry was posted in Baking, Dairy Free. Bookmark the permalink.

3 Responses to Chocolate Chip Cashew Butter Cookies

  1. Judith Lund says:

    Thank you for this creative recipe…i really appreciate it. I will need to try it. I think I can substitute ground flax seed/ water mixture for the egg to make it vegan!..i can use vegan chips too.
    Looking forward to trying it out.

  2. jheuser17 says:

    These cookies are better than I expected them to be. They are a little dry with one egg though. They make a great snack! Thanks for sharing!

  3. LemonDrop says:

    These cookies are so delicious! They were all gone within a couple of hours. 😮 Thank you for sharing!

Leave a Reply