Friday, September 20th, 2013

Recipe Cashew Butter Chocolate Drop Cookies

 

Cashew Butter Chocolate Drop Cookies (Paleo. Gluten Free.)

Cashew Butter Chocolate Drop Cookies (Paleo. Gluten Free.)

Here’s a delightful recipe. Cashew Butter Chocolate Drop Cookies are simple to make, rich in texture, and delicious. Oh, and they’re paleo and gluten free. I Love Love Love these cookies!

Cashew Butter Chocolate Drop Cookies (Paleo Gluten Free)

Yield 10 cookies

  • 1 pasture-raised organic egg, room temperature
  • 1 cup cashew butter (I make my own)
  • 1/4 cup + 2 tablespoons xylitol (or sweetener of choice)
  • 1/2 teaspoon vanilla powder (I use this one)
  • 2 pinches sea salt
  • 1 dark chocolate bar, cut into squares (this bar has the perfect size squares, only 10 squares are needed for the 10 cookies so the whole bar is not used)
  1. Preheat the oven to 350 degrees F. (I use a Breville Smart Oven and heat it to about 325 because it’s convection.)
  2. Line a cookie sheet with parchment paper.
  3. Beat the egg, cashew butter, xylitol, vanilla, and sea salt together. Use a tablespoon sized ice cream scoop to scoop cookie dough onto the cookie sheet.
  4. Bake for 10 to 15 minutes.
  5. Let the cookies cool a bit, and then push a square of dark chocolate onto the top of each one.

I like to store these in the refrigerator to harden the chocolate square on top, making for a nice crunch-like texture from the chocolate while keeping the cookie base soft.

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