Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}

Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}I’ve eaten a lot of desserts in my life—A LOT—but as far as sheer enjoyment goes, I still think it’s pretty hard to beat homemade chocolate chip cookies. The combination of caramelized brown sugar cookie and semisweet chocolate chips is about as perfect as it gets, don’t you think?Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}My favorite chocolate chip cookie recipe is in the archives along with a chocolate chip cookie cake that’s bigger your face <—make that! I’ve been working on another iteration of this classic for about a year, too. I wonder if the people I work for have noticed that every batch of cookie dough I’ve made for the last year has been just slightly different than the last…

But enough about old favorites and the cookies to come—today is all about Cashew Butter Chocolate Chip Cookies!Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}That’s right—these delectable chocolate chip cookies are made with creamy cashew butter in place of a traditional flour base, making them gluten-free. If you’ve been around here for a while, you know I have a bit of an obsession with reimagining classic cookies with a cashew butter base. The smooth, buttery flavor of cashews is a perfect jumping off point for revamping all sorts of cookie jar favorites! I posted Cashew Butter Snickerdoodles about a year ago and Cashew Butter Ginger Cookies around Christmas, but I think this is my favorite so far. I mean, hello—melty chocolate chips, y’all!Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}Another great thing about these Cashew Butter Chocolate Chip Cookies? They’re vegan! The natural oil in the cashew butter negates the need for butter, and the usual egg is swapped for a few tablespoons of aquafaba AKA the cooking/canning liquid from chickpeas. Sounds weird, but it totally works, it’s inexpensive and readily available, and no, it will not make your cookies taste like beans. If you’re still skeptical, you can use a flax egg. Either way, you’ll end up with a batch of spectacular vegan, gluten-free chocolate chip cookies.Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}You’ll notice that these cookies don’t have the slightly raggedy edges of my other forays into cashew butter cookies. That’s because I finally figured out that these cookies bake up in a more aesthetically pleasing way if you flatten them before they go in the oven.Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}*cue “The More You Know” jingle*Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}I’m going to gush a little more about these cookies and then I swear I’m done 😉 This recipe doesn’t require anything beyond a whisk, a silicone spatula, and a bowl. There’s no required chill either–if you turn on the oven right now, you can have an entire batch of cookies ready to go in just about an hour!Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}Seriously, there are so many good things to say about Cashew Butter Chocolate Chip Cookies. Their shockingly-close-to-the-real-deal flavor and soft & chewy texture are enough to capture just about any cookie-loving heart ❤ My favorite thing about them though is that they’re vegan and gluten-free, so I can share them with more friends. I’m pretty sure that the only thing better than a fresh homemade batch of chocolate chip cookies is having people to share them with.Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}
makes about 2 dozen small cookies

1 cup creamy-style cashew butter
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
3 tablespoons aquafaba (chickpea canning liquid) or 1 flax egg
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 teaspoon baking powder
pinch of Kosher or sea salt
1 1/4 cups dairy-free chocolate chips + more for topping (optional)

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, whisk together cashew butter, light brown sugar, and granulated sugar until combined. Mix in aquafaba (or flax egg) and vanilla. Use a silicone spatula to fold in cornstarch, baking powder, and salt. Fold in dairy-free chocolate chips.

Scoop dough by the tablespoon and form into balls. Place dough balls 2 inches apart on prepared pans and press down to flatten. Bake 10-11 minutes, just until no longer wet-looking. Allow cookies to cool on the baking sheets for ten minutes before removing to a rack to cool completely. Press more chocolate chips onto the tops of the warm cookies, if desired. Repeat baking process with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week. Cashew flavor will mellow slightly over time.

Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}

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Cashew Butter Snickerdoodles {Vegan & Gluten-Free}

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}Sometimes I go weeks without any new recipe ideas. Other times, they just come to me out of the blue. One minute, I’m adding cashews to the filling of my Paleo Cheesecake, and the next, I’m totally consumed with the idea of Cashew Butter Snickerdoodles. Sometimes, it just hits me.

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}Y’all, I am all about these cookies. They’ve got everything you love about Snickerdoodles: a crisp edge and loads of cinnamon-sugar flavor. As an added bonus, they just happen to be vegan and gluten-free!

As I’ve mentioned before, there is a three-ingredient peanut butter cookie recipe that’s been around forever. The gist is that if you mix 1 cup of peanut butter, 1 cup of sugar, and an egg into a dough, you can make some seriously good peanut butter cookies. I’ve used that recipe as my starting place for a few recipes, this one included.

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}Here, creamy cashew butter provides structure and fat–no need for flour or butter. Cornstarch and baking powder are added to keep the cookies tender. You could certainly use a large egg in this dough, but I opted for a flax egg in an effort to keep these treats vegan. The cookies are sweetened with a combination of granulated and brown sugars and flavored with cinnamon and vanilla.

The dough comes together in just a few minutes. It will seem a little crumbly, but should hold together well when pinched. Roll it into balls and then coat them in cinnamon sugar before baking. Cashew Butter Snickerdoodles bake in less than ten minutes. They will be very puffy when they come out of the oven–you may leave them like that or tamp them down with a small spoon, as I have.

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}These cookies, y’all. They’re tender, loaded with Snickerdoodle flavor, and because they’re vegan and gluten-free, more people can enjoy them! I shared some with my vegan, gluten-free friend, VJ, and she was all about the buttery cashew flavor and huge hit of cinnamon. She said that she might like these more than traditional Snickerdoodles! I don’t know about that–Snickerdoodles are hard to beat–but I do know that you should make these.Cashew Butter Snickerdoodles {Vegan & Gluten-Free}

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}
makes about 2 dozen small cookies

1 tablespoon ground flaxseed*
2 tablespoons warm tap water
1 cup creamy-style cashew butter
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 tablespoon cornstarch
2 1/2 teaspoons ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon Kosher or sea salt

Coating:
1 teaspoon ground cinnamon
3 tablespoons granulated sugar

Preheat oven to 350F. Line a baking sheet with parchment. Set aside.

Make a flax egg. In a small bowl, combine ground flaxseed and water. Stir together and let sit for five minutes, until thickened.

In a large mixing bowl, use an electric mixer to beat cashew butter, light brown sugar, and granulated sugar until combined. Mix in flax egg and vanilla. Beat in cornstarch, cinnamon, baking powder, and salt. Dough will be crumbly, but should hold together when pinched,

Make the coating. In a small bowl, use a fork to stir together cinnamon and sugar until evenly mixed.

Scoop dough by the tablespoon and form into balls. Roll each ball in the coating and set on the prepared baking sheet. Dough balls should be 2 inches apart. Bake 8-9 minutes, until very puffy. Lightly press the top of each cookie with a small spoon. Allow cookies to cool on the baking sheet for ten minutes before removing to a rack to cool completely. Repeat baking process with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Note:

If you are not vegan, you may use a large egg (at room temperature) in place of the flax and water. Proceed with the recipe as written.