I’ll cut to the chase. These vegan cashew butter chocolate chip cookies are nothing short of divine. They check all of the boxes if you are looking for a
- Chewy
- Chocolatey
- Nutty, but not peanutty
- Salty and sweet
- Vegan treat
In past posts I have lauded the virtues of the cashew including their abilities to improve heart health and lower blood pressure. Check out these posts that discuss cashew benefits and of course include yummy recipes:
Cashews are pretty much a vegan staple and the cashew butter used in this recipe provides a creamy and savory base. I find this to be less overpowering than peanut butter. Dark vegan chocolate was added to this recipe to balance the nutty saltiness with sweet delightfulness. Not a new idea, for sure, but one that really works here. Be sure to use mini chocolate chips- you’ll want chocolate in every bite!
Kids, these are a cinch to make. They bake up in under 10 minutes and freeze beautifully. Let me know if you give them a try!
Chewy, chocolatey and cashew buttery, these delightful cookies are so delicious and a snap to make. They also freeze beautifully so you can always have some on hand when your crave some nuts and chocolate.
- 1 Tbsp Flax meal
- 3 Tbsp Water
- 1/2 Cup Cashew butter Preferably homemade
- 8 Ounces Earth balance baking stick
- 3/4 Cup Vegan brown sugar
- 1/2 Tsp Vanilla extract
- 1/2 Tsp Creme de cacao
- 1 1/2 Cups Flour/GF flour
- 1 Tsp Baking soda
- 1/2 Tsp Kosher salt
- 1/2 Cup Roasted cashews Chopped
- 1 Cup Mini vegan chocolate chips Try Enjoy Life brand
-
Preheat oven to 375 F. Line large baking sheets with parchment paper and set aside.
-
Mix the flax meal and water in a ramekin and set aside.
-
In a large mixing bowl, cream together the sugar and butters until fluffy.
-
Add ‘flax egg” , vanilla and Creme de cacao and stir well..
-
In a small mixing bowl, whisk together flour, baking soda and salt.
-
Fold the flour mixture into the large mixing bowl and stir well to combine.
-
Add the cashews and chips and combine well.
-
Using your hands, scoop dough and roll into golf ball sized balls.
-
Evenly space on cookie sheet (about 12 per sheet).
-
Using the tines of a fork, make cross-hatch makes on each dough ball, pressing gently until marks are visible.
-
Bake for 8-9 minutes until becoming slightly golden.
-
Let cool on baking sheet for about 10 minutes before removing to rack.
