Cashew Chocolate Chip Cookie


Yesterday was national chocolate chip cookie day, and to celebrate I created a delicious cookie recipe with a twist.

I combined buttery cashew butter with sweet coconut sugar and rice flour to make a decedent gluten-free and vegan chocolate chip cookie! This crowd pleaser is perfect any time of the day!

Pour a big class of dairy-free milk and cozy up with a big plate of cookies for the perfect end to a busy day. Cookies always make everything better!






Cashew Chocolate Chip Cookie
Recipe Type: Dessert
  • 2 chia eggs (2 tbsp ground chia + 6 Tbsp water)
  • 1 cup cashew butter
  • 1 Tbsp water
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/2 cup brown rice flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • chocolate chips
  1. Preheat oven to 325 degrees.
  2. In a small bowl make your chia eggs by whisking together the chia seeds and 6 Tbsp water. Set aside for 5 minutes to form a gel.
  3. In a large mixing bowl combine the cashew butter, 1 Tbsp water, sugar and vanilla. Blend with a fork until everything is combined. Add the chia eggs and mix until well combined.
  4. Add flour, baking soda and salt to the cashew butter mixture and fold until everything is well incorporated.
  5. Fold in 2 handfuls of mini chocolate chips.
  6. Scoop 1 inch balls of dough onto a parchment lined baking sheet. Lightly press down with your hand to flatten.
  7. Bake for 15-20 minutes, or until the bottoms are golden.




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