Cashew Butter Cookies
I have never really been a huge fan of peanut butter cookies. Don’t get me wrong, I LOVE peanut butter AND cookies….I don’t know…whatever, these cashew butter cookies have really changed my outlook on them!
Peanut butter is a great protein source for snacking if you are a diabetic, however, most peanut butter has added sugar. What?!! I know!!!
Plus, peanuts are not nuts, they are actually legumes, so they have the same anti-nutrients that all legumes do. Cashews on the other hand, have none of that issue, so they are a much healthier alternative for snacking and for being the star ingredient in these scrumptilious cookies!
The cashew butter cookies are also gluten-free and diabetic friendly, so you can now enter a cookie swap and feel good about it!
This delish recipe is found on page 100 of my recently published cookbook, Healthy Holidays with the Unconventional Foodie. It is one of 52 amazing, full-color recipes that you are sure to LOVE! You can pick up the book HERE.
Don’t miss out on all the yummy goodness found in Healthy Holidays with the Unconventional Foodie cookbook! After all,…EVERY day is a holiday!
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Here's to your health!
PS: If you’re totally frustrated with the effects of your efforts to create and maintain a healthier diet and lifestyle,I feel ya for sure, let’s chat! What if just one discussion could change your life? I love to share what I know and help as many people as possible. You can contact me here: LET’S CHAT!
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Cashew Butter Cookies
- 1/2 C almond flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 C honey or pure maple syrup
- 1 C cashew butter
- 1 tsp pure vanilla extract
- 2 large eggs
- 3 TBSP coconut oil room temperature
- Preheat oven to 350 degrees and line cookie sheet with parchment paper
- In small mixing bowl, sift together flour, salt and baking soda, whisking to fully combine
- In large mixing bowl, combine cashew butter, honey and coconut oil. Beat until smooth and creamy. Add eggs and vanilla and beat to combine
- Add dry ingredients to wet ingredients and stir to combine
- Using a cookie scoop (1 TBSP) drop cookies on parchment paper and flatten to desired thickness with the palm of your hand, then use a fork to create cross hatch pattern
- Bake for 10-12 minutes till edges are golden brown. Allow to cool on cookie sheet for 10 minutes, then transfer to wire rack and cool completely. Store in an airtight container for 3-4 days