Tuesday, May 13, 2014

Cashew Butter Chocolate Chip Cookies

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 eggs
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 WednesdayWaste Not Want Not Wednesday, and Gluten Free Fridays.

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