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)

Directions

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.

Cashew Chocolate Chip Cookies

If you read my weekly menus at all, you know that one of my favorite snacks if a handful a cashews with dried cranberries.  While I was eating this snack one day, the though occurred to me that it would make a great combination in a cookie...so I took my hazelnut butter cookie recipe and modified it a bit and voila my favorite snack is now my favorite cookie, no joke!  My boys loved it, minus the dried cranberries (they don't like dried fruit, yet), so either way these are amazing cookies!

Cashew Chocolate Chip Cookies
1/2 cup shortening
1/2 cup roasted cashew butter (recipe below)
1 cup coconut sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup GF flour blend
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup dairy-free chocolate chips (I used a combination of Enjoy Life mega chunks)
1/2 cup roasted cashew halves
1/2 cup dried cranberries, optional

Directions
Heat oven to 375 degrees. In a large mixing bowl, cream shortening, cashew butter, and coconut sugar.  Add egg and vanilla, mix well.

In a separate bowl, stir together the flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well.  Stir in chocolate chips, cashews, and nuts.  Roll into 1-1 1/2 inch balls and place on 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.

Roasted Cashew Butter

8 oz (about 2 cups) roasted, salted cashew halves

1 tablespoon coconut oil

Directions

Combine the oil and nuts in a blender and blend until smooth.

This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Fridays, Allergy Friendly Lunchbox Love, and Whole Food Fridays.

Caramel Cashew Ice Cream

I know, I know, I'm back to doing ice cream recipes. I haven't had time to do a lot of experimenting in the kitchen lately, so ice cream has been the easiest thing to play with.

Growing up, my family would stop by Utah State's Aggie Ice Cream pretty much every time we went to Logan.  It didn't matter how many flavors there were, there were really only two in our minds: Lemon Custard and Caramel Cashew.

I have a decent lemon custard recipe, but hadn't made a caramel cashew one yet, so I made a super easy one that doesn't require too much effort.

The base is the same as for my double chocolate chip cookie dough ice cream.  The coconut sugar (or brown sugar, if you prefer), gives is a nice caramel flavor. And then after making the base, it's simply adding in the cashews, easy as that. I added only 1/2 cup of cashews to my ice cream, and ended up sprinkling more on top to get the texture I wanted.

This post is featured on Allergy Free Wednesday, Allergy Friendly Friday, and Gluten Free Friday.

Caramel Cashew Ice Cream

1 can coconut milk (full fat)
3/4 cup non-dairy milk (So Delicious Coconut Milk)
2/3 cup coconut sugar
1/8 teaspoon salt
2 teaspoons vanilla
1/2-3/4 cup roasted, salted cashews, roughly chopped (amount just depends on your taste preference)

Directions:
For the ice cream base, combine the milks, sugar, salt, and vanilla and chill in the fridge for at least 30 minutes. (I've discovered that having it prechilled yields a smoother ice cream). Then freeze according to your ice cream maker's directions.  The last 5 minutes add in the cashews and enjoy!