These Superfood Cashew Butter Cookies are a healthy treat when you’re craving something sweet! They’re gluten free and low sugar, though you hardly feel deprived. They’re the perfect treat to have on hand.
You guys. These cookies.
Superfood.
Cashew Butter.
COOKIES!
Can you think of any three words that sound as delicious strung together?! I can’t.
I was inspired to make these delicious cookies by my girlfriend, Ashley. Ashley is 5 years my junior, and is going after her goals, intentions, and dreams in such an inspiring way! She started Minny Spoons, a gourmet nut butter company, within the past year, and recently KILLED her Kickstarter campaign, in an effort to move in to a commercial kitchen space! This girl HAND MAKES every single delicious jar of her nut butters, all of which happen to be insanely addicting.
Which inherently means that anything MADE with these nut butters will unavoidably be insanely addicting.
These cookies use her Superfood Cashew Butter, which includes:
- Chia seeds
- Flax seeds
- Cacao nibs
HIIIIIII tasty-good-for-you deliciousness!
These cookies don’t have a lot of sugar in them, which I love. Also, depending on the brand of cashew butter you use (I HIGHLY recommend Minny Spoons! This is not an ad – I just love her products!), they may be a little sweeter.
This recipe yields cookies that aren’t overly sweet, are a little crumbly (almost like a biscuit!), and go perfect with a cup of coffee or tea.
I also use cacao nibs in this recipe, which are the dried and fermented bits of the cacao bean. They’re crunchy – almost like a coffee bean, and lend a sweet crunch. They can be slightly bitter, but when folded in to cookie dough CAN YOU GO WRONG?!
You can, of course, use chocolate chips in these cookies instead. I have not tested this recipe using chocolate chips, so proceed with caution! I love keeping these cookies healthy, which is why I reach for cacao nibs.
Give these a try, and let me know what you think!
Superfood Cashew Butter Cookies
Ingredients
- 1 1/4 cups gluten-free flour
- 1/2 cup gluten free oats
- 1 tsp baking powder
- 1/3 cup Coconut Oil
- 1 cup Cashew Butter see below for which one I used
- 1/4 cup brown sugar *see note
- 2 tsp vanilla
- 1 egg
- 1/2 tsp sea salt
- 1/3 cup Cacao nibs
Instructions
- Preheat oven to 350 degrees.
- Sift dry ingredients in to medium bowl. In separate small bowl combine cashew butter, coconut oil, vanilla, brown sugar, and egg. Add wet ingredients to dry, mixing until just combined. Stir in cacao nibs.
- Using an ice cream scoop, scoop dough in to ball. Dough will be very crumbly - this is ok. Roll/form ball, flattening slightly with fingers or a spoon. Bake for 12 minutes.
- Move cookies to a cooling rack, allow to cool before enjoying.