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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 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
Cashew Butter Cookies
Time: 20 minutes + 1 hour inactive
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!
Servings: 20 small-medium sized cookies
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 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
Directions
Step 1
Mix together the ground flax and cashew milk and set aside for 5 minutes.
Step 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. Add in the flax mixture and mix until combined.
Step 3
In another bowl add the gluten-free flour, baking soda, salt, and stir. Add the dry ingredients to the wet and mix until completely combined.
Step 4
Cover the bowl and place in the freezer for 1 hour or overnight.
Step 5
Preheat the oven to 350F. When ready, scoop cookie dough into even-sized balls and bake for 12-14 minutes.
Step 6
Remove from the oven and let cool on the baking sheet for 10 minutes before removing. Enjoy!