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
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, 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!