Cashew Butter Chocolate Chunk Cookies
If you’re looking for an easy chocolate chip cookie recipe to hit the spot when you’re looking for a sweet treat, you are in the right place. Last week, I was on Instagram and I saw a picture of some delicious chocolate chip cookies that a friend had made, and my mouth was watering! I needed to bake cookies.
Ever since I stopped eating refined flours and sugars, I have been loving making desserts with all-natural and healthier ingredients. While almond flour is typically my go-to ingredient when making desserts, I wanted to try something different. As I browsed through the internet for different flour substitutes, I came across the use of cashew butter in cookies. It all made sense. The butter would continue to be moist even after baking, making the perfect cookie: soft and chewy on the inside and crispy on the outside.
I decided to combine cashew butter and almond flour to make these absolutely DELICIOUS cookies and I gotta say, I loved them. Only 5 ingredients! I would definitely recommend trying them.
Ingredients (for 24 cookies):Â
– 1 (16 oz) Jar of Cashew ButterÂ
– 1 cup almond flour
– 1/8 cup maple syrup + 1/8 cup honey (total 1/4 cup)
– 1 tsp baking powder
– All Natural/Organic Dark Chocolate Bar
Directions:
1.) In a large mixing bowl, add in the cashew butter, almond flour, maple syrup + honey, and baking powder. Mix well until you get cookie dough!
2.) Cut the dark chocolate into small pieces (chunks).Â
3.) Stir in the chocolate chunks into the mixture.Â
4.) Roll the cookie dough into small flat cookie shapes about 1 inch in diameter.Â
5.) Bake for 10-12 minutes at 350 Degrees F.Â
6.) Let the cookies cool completely before serving. They will fall apart if you try to pick them up while they are still warm!
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If you try this recipe, please send me pictures on Instagram or Twitter at @mypathtofreshÂ
I would love to see it 🙂