Brianne from my work shared her glutenfree cookie recipe with me!
Makes 18 to 24 cookies
1 cup unsalted, creamy, organic cashew butter, room temperature
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon fine grain sea salt
1 large egg, lightly beaten to 3 times volume
1/2 cup chopped unsalted, roasted cashews
Preheat oven to 350oF. Line cookie sheets with parchment.
If oil has separated from the cashew butter, stir until all oil is mixed in and has a smooth consistency.
In a large bowl, whisk together sugar, baking soda, and sea salt. Add cashew butter and beaten egg and stir with a large spoon until combined. Stir in chopped cashews. The dough will be a little crumbly.
Using a medium cookie scoop, drop 1 1/2-inch balls on prepared sheets, spacing them 2 inches apart. With the bottom of a glass or back of a spoon, flatten the balls to 1/2-inch thickness.
Bake for 12 to 15 minutes, until golden brown. Cool completely on cookie sheets.
Store cookies in an airtight container for up to 1 week.
Baker’s note: Cashew butter is sometimes less moist than peanut butter. You may want to add 1/4 teaspoon vegetable oil prior to mixing.
*Use only roasted cashews / cashew butter. Dry roasted cashews are not gluten free.
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