This was such a crazy weekend for us! Soccer (x5), dance recital and ball hockey (x2) made for a wonderful yet busy weekend and plenty of time outside. When everything was finally over on Sunday afternoon and the lawn was mowed, trimmed and watered, we all felt like just hanging out inside for a change (until later when the kids begged me for a bike ride – where do they get all this energy??). Anyway, what better way to spend a little indoor time than to bake cookies! The kids did most of the work; although I had to help them get the cashew butter into the bowl! It is very sticky and they were making way too much of a mess! Both kids would agree that you NEED to try these cookies, they are AMAZING! If you don’t like cashew butter, try pecan butter or almond butter instead! But we love cashew butter around here! Creamy and smooth and exotic tasting! Also, we were out of eggs (for shame!) so we used flax eggs instead! You could also sub egg whites if that’s how you roll. Happy baking!
Grain Free Vegan Chocolate Cashew Cookies
2 cups cashew butter
2 flax eggs (go here to see how!) or 2 eggs
2/3 cup agave nectar (or honey or any other liquid sweetener!)
1 cup chocolate chips (we used mini but either works)
1.5 Tbsp pure vanilla extract
2 tsp baking powder
1/2 tsp salt
sea salt for sprinkling
Preheat oven to 350 degrees. Mix all ingredients except chocolate chips until smooth (photo below is of my son adding the flax eggs).
Add chocolate chips and stir until incorporated.
Spoon (or roll into balls) onto parchment lined baking sheet. Sprinkle with sea salt (DO NOT SKIP THIS!).
Bake for 10 minutes or until golden brown on the bottom. Leave on pan for 5-10 minutes until able to transfer (they are very soft!). Transfer to baking rack to cool. Makes 36 small, rounded cookies.
The Mad Radish says: Buy cashew butter in bulk to save money and make sure to store it in the refrigerator until use!
The Snobby Wasabi says: Cashews have such an expensive taste so I am sure I would love these!