So, I have an obsession with nut butters that aren't peanut butter. Peanut Butter is okay, but it's way overused, and it's not something that I'll crave. But a good almond butter, cashew butter or hazelnut butter? I dream about those ones. I was craving some cashew butter the other day, so I whipped up a batch. We then used some for cookies. Seriously, using cashew butter in place of peanut butter works wonders for cookies. It gives them a richer taste. These cookies definitely fly off the plate when I make them. For those of you looking for a healthier, non-refined sugar version I have one here...both versions are equally delicious.
Cashew Butter Chocolate Chip Cookies
1/2 cup (1 stick) dairy-free margarine or ghee, softened
1/2 cup pal oil shortening
1 cup roasted cashew butter
1 cup sugar
1 cup packed brown sugar
2 1/2 cups gluten free flour blend
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups dairy-free chocolate chips (I used a combination of Enjoy Life mini chips and their mega chunks)
Heat oven to 375 degrees. In a large mixing bowl, cream margarine, shortening, and sugars. Add eggs and mix well.
Stir together flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well. Stir in chocolate chips. Drop by rounded teaspoons onto an ungreased cookie sheet.
Bake 8-10 minutes or until lightly brown on edges and just set in middle. Cool slightly on cookie sheet before removing and placing on wire rack.
Makes about 5 dozen.
This post was shared on Gluten Free Wednesday, Allergy Free Wednesday, Waste Not Want Not Wednesday, and Gluten Free Fridays.