Cashew butter cookies with chocolate chips are gluten-free, vegan, and oil-free!
Category
Cookies
Servings
5
Prep Time
10 minutes
Cook Time
40 minutes
These are the best cookies ever! They are so easy to make and you will love them. I have made several batches of these and can't keep enough in my house, so I decided to share them with everyone.
They are delightfully crispy but also have a soft chewy texture and the flavors from the cashew butter, vanilla, and chocolate chips blend together perfectly.
You will never know they are oil-free, gluten-free, or vegan!
Janani Eswar
Ingredients
Wheat flour 1 cup
Baking powder ¾ teaspoon
-
Raw cashew butter 1 cup
Dry Date powder 1 cup
Vanilla extract 1 teaspoon
Flaxseed powder 2 tbsp
Water 6 tbsp
Dairy-free stevia sweetened chocolate chips or cocoa nibs ½ cup
Cashew 12 pieces
Directions
Combine the flaxseed powder and water and set aside for 10 mins.
Combine the flaxseed powder and water and set aside for 10 mins.
In the same bowl, add the cashew butter, flaxseed mixture and vanilla extract. Stir for a few minutes until it becomes a sticky, thick, and cohesive batter.
Add the chocolate chips, raw cashews and stir again lightly.
Place in the fridge to chill for 30 min, as the batter will be too sticky to roll into balls right away. It is very important to chill for 30 minutes in the fridge. You can also bake cookies in the shapes you want!
After chilling, preheat the oven to 350°F and line a pan with parchment paper or a silicone sheet.
Bake for 10-12 minutes, until it turns golden brown.
Cool it on the wire rack.
Enjoy the cookies.