Flourless Cashew Butter Chocolate Chip Cookies
All you need seven ingredients and one bowl to make one dozen flourless and paleo-friendly cookies!
Servings: 1 dozen
Ingredients
- ½ cup (80 g) coconut sugar*
- 1 large egg
- 1 cup (256 g) 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 (120 g) dairy-free mini chocolate chips*
Instructions
- Preheat oven to 350 °F (177 °C) 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.1/2 cup coconut sugar*, 1 large egg, 1 cup cashew butter, 1 teaspoon baking soda, 1 1/2 teaspoon vanilla extract, Pinch of salt, 2/3 cup dairy-free mini 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.
Notes
If you don't want to make this a paleo-friendly recipe, you can substitute granulated sugar for the coconut sugar and peanut butter for the cashew or almond butter. Also, you can use regular chocolate chips instead of dairy-free chocolate chips if you aren't concerned about dairy intolerances or making this paleo-friendly.
Nutrition
Serving: 1 cookie | Calories: 183 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 12 g | Fiber: 1 g | Sugar: 10 g
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