Chocolate Cashew Cookies

Leaving the grains behind has really been the best thing for me since sliced bread!  I’ve been reading food labels, banishing all kinds of things from my kitchen.  Seriously… the list of ingredients in the things we eat… frightening!

Dessert has never been my weakness, but I do love cookies.  It’s been a real treat to find some grain-free cookie recipes that I dearly love.  My sister ran across this “Any butter but butter cookie” recipe, and it is just fantastic!  The sunflower seed cookies are out of this world.  But you know me… always needing to tweak recipes to suit my taste buds.

So, today was an experimental day with cashew butter and cocoa.  Success!!  Success!!  I don’t mind if I say it again… Success!!

These cookies are velvety smooth, ever so rich, completely decadent, and quite possibly the most delicious cookies I’ve ever made.  And so I share with you my happy results.

Chocolate Cashew Cookies

1 Cup Cashew Butter

¾ Cup Sugar

¼ tsp Salt

½ Cup Cocoa

1 Egg – already beaten

1 tsp Baking Soda

½ Cup Chocolate Chips

Cream the cashew butter and sugar with a beater.  Add the salt, cocoa, egg and baking soda.  I had to add the chocolate chips by hand, kind of smashing them into the dough. (And I used Ghirardelli 60% Bittersweet Cacao Chips.)  Next, roll the dough into 1 inch balls, and bake at 350 for 8 minutes.  You’ll be glad you did!


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