Cashew Butter Cookies
Instructions
1. Mix together the ground flax and cashew milk and set aside for 5 minutes.2. 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.
3. Add in the flax mixture and mix until combined.
4. In another bowl add the gluten-free flour, baking soda, and salt and stir.
5. Add the dry ingredients to the wet and mix until completely combined.
6. Cover the bowl and place in the freezer for 1 hour or overnight.
7. Preheat the oven to 350F.
8. When ready, scoop cookie dough into even-sized balls and bake for 12-14 minutes.
9. Remove from the oven and let cool on the baking sheet for 10 minutes before removing. Enjoy!
Ingredients
1 tbsp ground flax3 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 and press the pulp up against the sides of the filter basket to drain 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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