These Paleo Cashew Butter Cookies are grain-free and oil-free, made with coconut sugar for sweetness. They taste exactly like a Tollhouse Chocolate Chip Cookie!
I pretty much ALWAYS have some sort of frozen baked good in my freezer, no matter what. I get asked all the time what I do with all the food I make (because I make a lot). The answer is that the majority of the baked goods get thrown into freezer bags and are frozen for later. Some things like fresh herbs and citrus end up getting tossed, but I wouldn’t let delicious, paleo treats go to waste, believe me!
I kid you not, I’ve tried 10 times to make the perfect grain-free chocolate chip cookie.
If at first you don’t succeed, try and try again.
Boom baby. I made 2 batches of these guys and even gave them out to my fit foodie friends to taste test. I got 2 thumbs up from all of them!
So. These Paleo Cashew Butter Cookies are….
- Crunchy on the outside
- Soft and gooey on the inside
- Made with a cashew butter base
- Better than Tollhouse
Yah, you read that right. These are BETTER than Tollhouse and you’ve got my word on that!
If you asked Blake what he thought about these cookies, he wouldn’t know. Because I hid them.
If I like something that much, I’ll stuff em in a bag and hide them behind the frozen berries so he doesn’t find them. #moreformelessforyou #sorrynotsorry
For those of you who don’t have easy access to cashew butter (I get mine from Trader Joe’s or make my own) don’t worry about it! I tried this recipe with almond butter and it works like a charm. Let me note that my nut butters were very drippy. Meaning that they were so drippy, I could drizzle the nut butter on my oats. Keep that in mind when following the recipe. You ultimately want your “dough” to look and feel exactly like cookie dough would. If too dry/dense, add in a few teaspoons of almond milk. If it’s too liquidy, slowly add in more coconut flour (we’re talking teaspoons at a time).
- 1 cup creamy cashew butter, unsalted (if you’re using salted, omit additional salt from recipe)
- 2 eggs, large
- 1 teaspoon pure vanilla extract
- Himalayan sea salt for garnishing
- First, preheat oven to 350ºF. Then, line a baking sheet with parchment paper.
- Place wet ingredients in a medium-size bowl and whisk until combined. Then, place dry ingredients into another bowl and mix until combined. Add dry ingredients to wet and mix until combined.
- Place dough in the refrigerator for about 30 minutes to firm up.
- Once chilled, the dough should be similar “cookie dough.” Depending on how oily your cashew butter is (mine was VERY drippy), you may need to add a few tablespoons of almond milk to loosen, or, more coconut flour to thicken (add by the 1/2 tablespoon).*
- Moisten a 1-inch cookie scoop with water so that the dough doesn’t stick, and then roll dough into a ball between your hands and place onto cookie sheet. Use your palm to slightly flatten and then add more chocolate chips on top if desired and a sprinkle of Himalayan sea salt.
- Bake at 350º for ~10-12 minutes or until they begin to turn golden brown on the bottom.
- Immediately remove from the pan and let cool on a cooling rack.
Tips & Notes
*Depending on how oily your cashew butter is, you may need to add a tablespoon of almond milk to loosen the batter or more coconut flour to thicken. Add the almond milk by the teaspoon and coconut flour by the 1/2 tablespoon. Note that once the dough has chilled, it should be your classic cookie dough consistency and you should be able to roll the dough between your palms into a ball and then slightly flatten.