One-Bowl Flourless Cashew Butter Cookies
Well hello friends!
It’s been a while. With Christmas around the corner I’ve been feeling all kinds of inspired in the kitchen, especially in the realm of baking. I’ve been baking all sorts of things, from these flourless cashew butter cookies to tahini brownies (recipe to follow). I’ve really been loving experimenting baking with nut and seed butters.
I had a jar of Artisana Cashew Butter that I opened a couple of months ago and have been meaning to use up, so I decided to try out a new cookie recipe with it, and I’m so glad I did. This flourless cashew butter cookie recipe is quick and easy to whip up, and most definitely one of my new holiday favorites. I think it will be yours too!
These cashew butter cookies are:
Refined sugar free.
. . . but you’d never guess it!
They are also:
Delicately crispy on the outside.
Chewy — almost melty! — on the inside.
The perfect combination of sweet and salty — my absolute favorite!
Hands down DELICIOUS.
Even better, they are sweetened with low glycemic coconut sugar so you won’t get one of those awful sugar crashes, and the nut butters and collagen provide a good dose of healthy fat and protein. (If you don’t have collagen or would prefer not to use it, not to worry, you can omit it.)
Bake a batch of these beauties for your next holiday party, for a Christmas dinner dessert, or as a healthy treat any time. Whenever and whoever you serve them to, I’m confident they will not disappoint. (Just don’t serve them to anyone with a nut allergy!) ;)
Prep time: 10 minutes
Bake time: 12-15 minutes
Yield: 16 cookies
*All ingredients are organic.
2/3 cup raw, unsweetened creamy cashew butter
4 tablespoons roasted, unsweetened creamy almond butter
1 cup coconut sugar
1 heaping tablespoon collagen peptides (optional)
1 teaspoon vanilla extract
Course sea salt
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the cashew butter, almond butter, coconut sugar, collagen, egg, and vanilla. Stir together until ingredients are well combined.
Roll the dough into smooth, one inch balls and place on lined baking sheet, about one inch apart. Flatten each ball with a fork (dip fork in coconut sugar to prevent sticking), making a crisscross design on each cookie.
Bake in preheated oven for 12 to 15 minutes, or until cookies begin to brown.
Remove from oven and sprinkle the cookies with course sea salt.
Let cookies cool for a few minutes on baking sheet, and then with a spatula, transfer to a wire rack to cool completely.