Cashew Butter Chocolate Chunk Cookies

A seven ingredient (flourless) cookie that’s as easy as it is decadent.

Nothing rivals a cookie in terms of simplicity and shareability. And while I love a classic peanut butter cookie, cashew butter has a mellow, creamy flavor profile that simply sings when paired with dark chocolate. Bite into ecstasy in under 30 minutes when you make my cashew butter chocolate chunk cookies!

Tips

• The dough will be slightly wetter than an average cookie dough with flour. It’s ok- use a cookie scoop or tablespoon measure to drop onto parchment paper.
• Feel free to sub in other nut butters!
• DO NOT touch or move these after placing them on cooling rack/ counter. They are fragile until they’ve cooled for at least 7-10 minutes.

Cashew Butter Chocolate Chunk Cookies

Ingredients

Yield: 12-15

• 1 cup unsalted cashew butter
• 1 egg (flax egg for vegan)
• 6 tablespoons granulated sugar
• 1 tsp. baking soda
• 1/2 tsp. vanilla extract
• heaping 1/3 cup dark chocolate chunks
• handful chopped cashews (optional)

Preheat oven to 350 and line baking sheet with parchment paper. Combine first five ingredients with a spatula until well mixed. Fold in chocolate and cashews. Drop dough balls onto baking sheet, making sure to space evenly. Use a spoon to slighty flatten balls and bake for 11-12 mins.

Transfer parchment to cooling rack or counter and allow to cool for at least 10 minutes. Enjoy with milk, coffee, or Côtes du Rhône.