Cashew bliss in every bite.

These cookies boast a rich, nutty flavor that’s both indulgent and subtly sweet. The cashew butter imparts a creamy texture, complemented by the gentle crunch of chopped cashews, creating a symphony of textures in every bite. Their buttery, melt-in-your-mouth goodness is accented by the caramel notes of coconut or brown sugar. These cookies are versatile and pair excellently with a warm cup of tea or coffee, offering a delightful contrast to their nuttiness. Whether enjoyed as an afternoon treat or shared at gatherings, these cookies are a delightful, uncomplicated pleasure for those seeking a quick, delectable indulgence.

Ingredients

• 1 cup cashew butter
• 1/2 cup coconut sugar or brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped cashews (optional, for added crunch)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine cashew butter, coconut sugar (or brown sugar), egg, vanilla extract, baking soda, and salt. Mix until well combined.
3. If you’re using chopped cashews, fold them into the cookie dough.
4. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
5. Using a fork, gently flatten each cookie and create a crisscross pattern on top.
6. Bake in the preheated oven for about 8-10 minutes or until the edges are lightly golden. Keep an eye on them as baking times may vary.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies are not only delicious but also gluten-free, provided your cashew butter is gluten-free. Feel free to customize the recipe by adding chocolate chips, dried fruit, or your favorite mix-ins.

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