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This weekend was surprisingly really low-key and I enjoyed every minute of it since I’ll be pretty much slammed the rest of the month. I leave on Tuesday for Paris for the most random but amazing trip to date this year. I’m representing the USA in a recipe contest that I’m a finalist for!! I will be cooking my recipe in front of a panel of judges and there are five other countries represented at this competition. Sweden, Ireland, Canada, Japan, and Chile! Wish me luck because if I win, the grand prize is a 6 night, 7 day trip to Chile for two to visit the Cono Sur Vineyards and Winery! Definitely follow my quick jaunt in Paris via Instagram and Snapchat! Gina is coming with me as my guest (since sadly Jason can’t come) and will be doing the Snapchat duties when I’m cooking at the competition! Eek, it’s going to be so much fun. I’ve never been to Paris before so I’m really excited we’ll have three days to eat all the croissants we can handle ;)
We caught the new James Bond movie, Spectre this weekend. I love all the James Bond movies. So much action and suspense and I have been awaiting the arrival of this new one since we saw Skyfall two years ago. It did not disappoint and I loved Lea Seydoux as the new Bond girl in this. She’s so pretty and classy! Definitely recommend catching this if you have time :) since we have a puppy now and we’re up at the crack of dawn so we went to the 10am showing…crazy, right?
If you’re looking for a super easy cookie recipe for when the craving hits, this is flourless cashew butter chocolate chip cookie recipe for you. I made a batch of the cashew butter flavor and a batch of almond butter flavor for Jason to take on his fishing trip this past June (haha and I’m just now sharing the recipe…oops) and they were a hit! You can interchange the nut butters and it will work :) the almond butter dough is a bit more crumbly than the cashew butter one so I had to squeeze the dough between my hands, using body heat to kind of mold it together.
Flourless Cashew Butter Chocolate Chip Cookies
Ingredients
- ½ cup coconut sugar*
- 1 large egg
- 1 cup cashew butter, (or almond butter or your favorite nut butter - see note below)
- 1 teaspoon baking soda
- 1 ½ teaspoon vanilla extract
- Pinch of salt
- ⅔ cup dairy-free mini chocolate chips*
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Instructions
- Preheat oven to 350 °F and line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together coconut sugar and egg until incorporated. Add in the cashew butter, baking soda, vanilla extract, and salt. Mix with a spatula or wooden spoon until batter comes together. Stir in the chocolate chips.
- Using a medium cookie scoop, scoop dough and roll into a ball then place on baking sheet.
- Bake for 10 minutes and let cool on cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Recipe Notes
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Nolletti
Wednesday 9th of November 2022
These are so delicious! So simple and made with real ingredients! You only need 1 or 2 to satisfy your sweet tooth and you don't feel gross afterward. Best cookies ever! Thank you Julie!
Spirit Demerson
Wednesday 20th of April 2016
Finally! These are the best chocolate chip cookies I've made! And they don't make me feel like crap! I wonder how many calories they are? A LOT I'm sure but at least it's "good fat" and low glycemic sugar. I am so grateful for this recipe. I'll never make any other chocolate chip cookie recipe again. For those wondering, they don't taste like cashew in my opinion. They came out soft, not hard and crunchy, and not overly sweet. I used chocolove brand chips. The batter didn't taste good but the cookies are perfect.
Jan
Wednesday 6th of January 2016
Hi! Can i substitute cashew butter with unsalted/salted butter?
Julie
Thursday 7th of January 2016
No, you would completely lose the flavor of this cookie (you'd be making a butter chocolate chip cookie) and it does not have the binding qualities as the cashew butter.
thefolia
Wednesday 9th of December 2015
What a simple recipe...I have no excuse but to try it! Happy feasting.
Megan {Country Cleaver}
Sunday 15th of November 2015
I didn't know flour free could look so fluffy!! I'm going to give these a try ASAP!