I’m always looking for new treats that I can enjoy without feeling guilty or worrying about what’s in them, and cookies in general are a big weakness for me.
Well, meet cashew butter chocolate chip cookies! I’ve recently perfected this recipe and I’ve been making it every week!
It uses coconut sugar, which is lower on the glycemic index. But you still want to eat them in moderation, especially if you have issues with any kind of sugar (I plan on trying this recipe with stevia at some point to see how that tastes too).
I used chocolate chips and also tried it with raisins. To be honest the chocolate chip version was much more decadent, but it was tasty with raisins too and I’m going to continue experimenting in the future.
Overall, this is a much healthier cookie than ones you would buy in a store. Most cookies don’t come with health benefits like protein, magnesium and antioxidants!
Plus, there are no artificial ingredients or preservatives, what you put in is what you get!
I can literally have my super green smoothie and one or two of these for dinner and be filled…with no sugar cravings afterwards. How cool is that??
So, without further ado.. The recipe…
HOMEMADE CASHEW BUTTER-CHOCOLATE CHIP COOKIES
Makes: 24 cookies
- 1 (16 oz.) jar creamy cashew butter (non-gmo)
- 3/4 cup coconut sugar (organic, non-gmo)
- 2 chia eggs (or 2 organic eggs if not vegan)
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup dark or semi-sweet chocolate chips (or any kind you prefer – you can also use raisins instead)
- Preheat the oven to 350F. Grease a pan with ½ teaspoon of ghee (clarified butter) or other healthy grease….or line a pan with parchment paper.
- In a large bowl, combine all of the ingredients except for the chocolate chips and stir well until a sticky consistent dough is formed.
- Fold in the chocolate chips and mix well
- Form into small round balls using a tablespoon and your hands. Use your fingers to press them into a cookie-shape, as these cookies only spread slightly, and place them on the prepared pan.
Bake for about 15 minutes, until the cookies are golden brown. Keep checking them! Cool on the pan for 10 minutes or so before transferring them to a plate.