Cookies without flour? How can this be? Well, it is and these cookies are delicious! I came up with this recipe after making my homemade cashew butter. My family loves that butter so I am always thinking of different ways to use it. Naturally, a cookie recipe was in order as this butter makes a fabulous baking ingredient.
As I mentioned, I used my homemade cashew butter but you can buy store bought cashew butter and it works just the same. Just avoid the butters with added oils and other ingredients as it could affect the outcome of the cookies.
Cashew butter is a pretty thick butter that requires some muscle when you begin to mix the ingredients. It's best to use cashew butter at room temperature for these cookies. If you try to soften it with heat, the results could yield a thinner cookie batter which then leaves you with a very flat cookie. Yep, been there done that! They actually still taste good but it's just not the cookie I was after, you know?
Coconut chips are a really nice addition. They are bigger than your standard coconut flakes so they add some nice defined texture. I also like to top the cookies with some additional coconut chips and it makes the cookies look pretty. If you are having a chocolate craving, you can replace the coconut chips with chocolate chips. Raisins make a good add-in as well.
If you are not familiar with cashew butter, I find it to have more of a mild taste, especially when using it for baking. The texture is fabulous as well. My boys gobble these up in no time! I usually gravitate towards using pure maple syrup as a sweetener to avoid refined sugars. But in this recipe, I use coconut sugar. I don't recommend using a liquid based sweetener for these cookies as it makes the batter much too thin, again, resulting in a very flat cookie. I have tried using Monk Fruit as a sweetener though and it makes a great substitution.
1 cup cashew butter (homemade or store bought)
1 tsp pure vanilla extract
1/4 tsp sea salt
1/2 tsp baking soda
1 cup coconut chips, divided
1. In a medium bowl, combine all ingredients, except for the the coconut chips, and blend well. Then fold 3/4 cup of the coconut chips into the cookie dough.
2. Place the cookie dough in your refrigerator for about 15 minutes. Your cookie dough should be fairly thick and easy to work with at this point (still sticky though). If it is runny (which it really shouldn't be), then place it back into the refrigerator until it has a thicker consistency.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper. Place cookie dough mounds about the size of a walnut on your baking sheet. Use the remaining 1/4 cup coconut chips for topping on your cookies. Press down a little on the coconut chips to ensure they are sticking to the dough. Bake for about 12 minutes or until golden brown. Allow them to cool for 5 minutes. This recipe makes about 2 dozen cookies.