![]() Once they have cooled completely, store in an airtight container.Remove from the oven, and allow to cool on the baking sheet (this will continue to cook them gently as they will still be very soft at this stage).Bake for 10-14 minutes, until they no longer look wet.Place a few of the remaining chocolate chips on each cookie.Keep in mind that they will grow in the oven, so be sure to leave space between each cookie. Roll the dough into 16 balls, place on the baking sheet, and then press them down gently with your hand.Preheat the oven to 150☌, and line a baking sheet with greaseproof paper.Put mixture in the fridge for about an hour, until the dough has firmed up.Add most of the chocolate chips, leaving a few behind to put on the cookies' surface before baking.Stir in the flour mixture in the first bowl until well combined.Add the cashew butter and vanilla extract and beat until combined.(Note: this can get messy with an electric mixer, so I suggest draping a tea towel over the top of the bowl as you mix.) If necessary, use your hands to help combine it. In another bowl, beat the butter/coconut oil with the sugar until well combined.Use a tablespoon or cookie scoop to drop the dough onto a parchment lined baking sheet. The batter will look a little more wet and sticky than a traditional cookie dough. Mix the cashew and coconut flours in a bowl, along with the sodium bicarbonate and the salt. In a large bowl, stir together the cashew butter, coconut sugar, eggs (or flax eggs), baking soda, vanilla, and salt.Roll the dough into balls and place evenly onto the lined baking tray. Is an explanation for the inclusion of chocolate ever necessary?! Add dry ingredients to wet ingredients and add broken Cashew then mix by hand into a thick cookie dough. Gives the cookies a whole other dimension in terms of both flavour and texture. Please note that coconut oil can make the mixture a little greasier than the butter option, so you may need to add just a little more coconut flour to counteract this.Ī great substitute for refined sugar, also called coconut palm sugar (not to be confused with palm sugar), it is not as processed and even contains small amounts of certain nutrients. To ensure the most effective mixing, the coconut oil should be the texture of soft butter, so if it is liquid at room temperature, put it in the fridge for a while before using. If not, or if you would prefer to make this recipe dairy-free and paleo, then you can sub with coconut oil (I would opt for a mild or odourless version). Not to be confused with baking powder, this ingredient goes by several other names: sodium bicarbonate, bicarbonate of soda or baking soda.īutter works really well in this recipe, if you can tolerate it. They are a great source of minerals, vitamins and antioxidants, including zinc, phosphorus, copper, selenium and magnesium, making them a health-supporting nutritional powerhouse.Ī great gluten-free and grain-free flour, rich in dietary fibre, and mild in taste. Cashew nuts have a very unique buttery, sweet and salty taste, making them ideal for use in cooking and baking, rather than just eating them plain.
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