Cashew butter chocolate chip cookies (vegan, GF)
Author: Lili
Recipe type: Cookies
Serves: 15-16 cookies
- ¾ cup (250 g) creamy cashew butter, unsalted
- ½ cup coconut sugar
- 1 flax or chia 'egg' (1 tbsp ground flax or chia seeds + 3 tbsp water, mix and leave for few minutes)
- 1 tsp baking soda
- 1 tsp vanilla extract or ½ tsp vanilla powder
- pinch of salt
- ½ cup dark chocolate, chopped (I used 70% cacao)
- Note: 1 cup = 250 ml
- Preheat oven to 175 C / 350 F. Line large baking tray with baking paper.
- Prepare flax or chia 'egg' by mixing 1 tbsp ground flax or chia seeds + 3 tbsp water and leaving for few minutes.
- In a larger mixing bowl combine cashew butter and coconut sugar and mix using electric mixer for few minutes until creamy and well combined.
- Stir in flax or chia 'egg', vanilla, salt and baking soda.
- Finally stir in chopped dark chocolate.
- Using your hands make small dough balls, place them on the baking tray leaving enough space between as they will spread when baking.
- Bake for 10 -12 minutes. Don't over-bake, they should still be rather soft when you remove them from the oven but will firm up when cooled.
- Leave to cool completely before storing in airtight container. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2018/03/cashew-butter-chocolate-chip-cookies-vegan-gf/
3.5.3229