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Cashew Butter Cookies

These Cashew Butter Cookies are perfectly golden brown with a soft, chewy bite. Featuring leftover cashew pulp and cashew milk. Pair with a glass of your favorite plant-based milk!
  • Prep time: 20 min
  • Cooking time: 12-14 min min
  • Servings: 20
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Instructions

Mix together the ground flax and cashew milk and set aside for 5 minutes. In a separate bowl add cashew butter, vegan butter, coconut sugar, cashew pulp, and vanilla extract. Mix with a hand mixer until completely smooth and creamy. Add in the flax mixture and mix until combined. In another bowl add the gluten-free flour, baking soda, and salt and stir. Add the dry ingredients to the wet and mix until completely combined. Cover the bowl and place in the freezer for 1 hour or overnight. Preheat the oven to 350F. When ready, scoop cookie dough into even-sized balls and bake for 12-14 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes before removing. Enjoy!

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Ingredients

1 tbsp ground flax 3 tbsp cashew milk ½ cup cashew butter (raw, unsalted, no oil) ¼ cup vegan butter ¾ cup coconut sugar 1 batch cashew pulp (from cashew milk, use a spatula to press out as much remaining liquid as you can) 1 tsp vanilla extract 1 cup all-purpose gluten-free flour (Bob’s Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.) ¼ tsp baking soda ¼ tsp salt

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