Cashew butter chocolate chip cookies (vegan, GF)
Prep time
Cook time
Total time
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
  1. Preheat oven to 175 C / 350 F. Line large baking tray with baking paper.
  2. Prepare flax or chia 'egg' by mixing 1 tbsp ground flax or chia seeds + 3 tbsp water and leaving for few minutes.
  3. In a larger mixing bowl combine cashew butter and coconut sugar and mix using electric mixer for few minutes until creamy and well combined.
  4. Stir in flax or chia 'egg', vanilla, salt and baking soda.
  5. Finally stir in chopped dark chocolate.
  6. Using your hands make small dough balls, place them on the baking tray leaving enough space between as they will spread when baking.
  7. 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.
  8. Leave to cool completely before storing in airtight container. Enjoy!
Recipe by Travelling oven at