Saturday, October 20, 2012
Cashew Butter Chocolate Chip Cookies with Sea Salt
Cashew Butter. The best f*cking thing known to man. I may never bake a cookie with anything else. So delicious, such a buttery, but mild flavor, so smooth, no weird almond-skin taste going on, subtly sweet. I could go on and on. It's crazy good stuff. Dangerous to have in the house if you ask me.
Every blogger out there and their mama has an almond butter cookie recipe. Don't get me wrong, I like a good almond butter cookie. But they just have this distinct flavor that bugs me and after a couple bites I am just totally meh about the whole thing, and then I've used up all that good almond butter that could otherwise have been used on celery sticks or GF toast for S. But cashew butter? YUMMMM. I wonder if they made almond butter with blanched almonds if I'd like it better. Probably. Those darn skins are just so icky! And filled with phytic acid as well I might add.
Ok, enough rambling. Make these cookies. The ingredients are so darn simple. And go buy some cashew butter. Not into cashews? Try pecan butter. But branch out of the standard peanut and almond variety and you'll see what you've been missing!
Paleo Cashew Butter Chocolate Chip Cookies with Sea Salt
1 cup cashew butter
1/3 cup liquid sweetener (I used SF sweetener but feel free to use honey, maple syrup, coconut nectar, etc)
2/3 cup chocolate chips
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
sea salt for sprinkling
Mix all your ingredients in a bowl. Easy peasy. Spoon onto parchment lined baking sheet and sprinkle with sea salt, (DO NOT SKIP THE SEA SALT PEEPS!) and bake at 350 until the bottoms are beginning to turn golden. Don't ask me how long this takes because my oven is from Mars. A normal oven, probably 15 minutes. This made 16 cookies. I wish it was twice that. They are so good!
Happy eating GFGs!