When I made these Cashew Butter Cookies last year I was in heaven. Taking the old classic peanut butter cookie recipe and twisting it into grain free, refined sugar free MAGIC was pretty exciting. I also want to point out that these aren’t a diet food. No matter how you slice it, these cookies are basically just sugar and nut butter, which trust me, is TOTALLY AWESOME! This just shows you that good for your soul food is just as important as good for your waistline food. If you follow me on instagram you know that we are currently in Palm Springs for a little anniversary getaway! I’m writing this post pool side and it is pretty fabulous. But if you don’t mind, i am going to get back to my white sangria and let you enjoy this cookie recipe. LOVE YA!
Oh and did I mention the salt flakes on top? NECESSARY!
Chocolate Stuffed Cashew Butter Cookies
- 1 cup cashew butter
- 3/4 cup coconut sugar
- 1 egg
- ½ cup almond flour
- ½ teaspoon baking soda
- 2.5 oz Chocolate bar cut into 20 pieces (you will only use 12 of them!)
- Flakey sea salt
- Preheat oven to 350 degrees. Combine cashew butter, coconut sugar, egg, almond flour and baking soda in a medium sized bowl and stir with a wooden spoon to combine. Scoop some dough into your hand and flatten it out a bit. Place a piece of chocolate on the dough then fold the dough over so the chocolate is hiding inside. Then roll it back into a ball and flatten it out a bit on a parchment paper lined baking sheet. Sprinkle with a little flakey sea salt and bake for 8-10 minutes or until lightly browned on the bottom.