4 Ingredient Paleo Vegan Cashew Butter Cookies Recipe Flourless Gluten Free
4 INGREDIENT PALEO VEGAN CASHEW BUTTER COOKIES RECIPE (FLOURLESS, GLUTEN-FREE)
Vegan Cashew Butter Cookies Recipe: just 4 ingredients for super soft, buttery, melt-in-your-mouth flourless, paleo cashew butter Cookies! Quick & easy, made from healthy ingredients. GF, Paleo, Vegan, Grain-Free, Dairy-Free.
Provided by Demeter | Beaming Baker
Categories Healthy Desserts
Time 32m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, add all ingredients. Using a rubber spatula, stir and fold until thoroughly mixed.
- Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a fork, press down on cookies to flatten. Repeat in the opposite direction, creating crisscross marks. Cookies will spread a bit.
- Bake for 10-14 minutes. Mine took 12 minutes. Transfer cookie sheet to cooling rack, and allow to cool for 20-30 minutes-do not remove from sheet for at least 20 minutes, as cookies are very soft and fragile. Then, if desired, transfer cookies directly onto the cooling rack to cool completely. After cooling, cookies will be firm, but still fragile and melt-in-your-mouth. Handle with care. Enjoy! Storing notes below.
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- In a medium bowl, add all ingredients except chocolate. Using a rubber spatula, stir and fold until thoroughly mixed. Fold in vegan chocolate chips or chopped paleo chocolate.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a spoon, press down on cookies to flatten. Cookies will spread a bit.
- Bake for 10-14 minutes. Mine took 12 minutes. Transfer cookie sheet to cooling rack, and allow to cool for 20-30 minutes—do not remove from sheet for at least 20 minutes, as cookies are very soft and fragile. Then, if desired, transfer cookies directly onto the cooling rack to finish cooling. After cooling, cookies will be firm, but still fragile and melt-in-your-mouth. Handle with care. Enjoy! Storing notes below.
CASHEW BUTTER COOKIES (VEGAN, GLUTEN-FREE) - THE VEGAN 8
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5/5 (10)Category Cookies, DessertCuisine AmericanTotal Time 50 mins
- First, you will need to make the cashew butter, unless you have a store-bought one that has no added oils/sugar/. Or if you already have a batch made, you can make them right away. See NOTES at the bottom if you don't want to use cashew butter. If making the homemade cashew butter, make sure to let it cool off before making the cookies, otherwise it will melt the chocolate chips.
- To a large bowl, add the almond flour, oat flour, baking powder, salt and coconut sugar (if using). Whisk very well, breaking up any lumps.
- To the same bowl, add the cashew butter, applesauce, maple syrup and vanilla extract. Stir for a few minutes until it comes together into a sticky and thick, cohesive batter. Stir in the chocolate chips.
- Place in the fridge to chill for 30 minutes, as the batter will be too sticky to roll into balls right away. Alternatively, you can prep this batter the day before,
FLOURLESS KETO CASHEW BUTTER COOKIES (PALEO, VEGAN)
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5/5 (79)Total Time 14 minsCategory DessertCalories 103 per serving
- Preheat the oven to 180C/350F. Line a large tray with parchment paper or prepare a cookie sheet.
- In a large mixing bowl, combine all your ingredients, except for the chocolate chips, and mix well. If your cookie batter is too thin, add an extra tablespoon of the ground chia seeds. Fold in your chocolate chips.
- Form 12 small balls of dough and place them on the lined tray. Press each ball in a cookie shape and bake for 10-12 minutes, or until just cooked on top and golden edges.
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