Flourless Cashew Butter Chocolate Chip Cookies
User Reviews
3.6
82 reviews
Good
Flourless Cashew Butter Chocolate Chip Cookies
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These flourless cookies combine cashew butter with sugar, egg, baking soda, and chocolate chips to create soft, slightly puffy cookies that develop just-golden edges while remaining tender inside. The batter is scooped and slightly flattened before baking for evenly textured cookies with rich nutty flavor balanced by chocolate chunks.
Description
Flourless Cashew Butter Chocolate Chip Cookies rely on cashew butter as the main structure, combined with sugar and egg to form the dough. Baking soda provides leavening, while chocolate chips add sweetness and texture contrast.
The dough is portioned into balls using a cookie scoop, spaced apart, and gently flattened to promote even baking and proper spread. Baking at 350°F for 12-13 minutes yields cookies that look slightly underdone but firm up as they cool, with puffed centers and lightly golden edges.
Cooling the cookies on the pan before transferring to a rack helps them set and maintain shape.
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Ingredients
- 1 egg
- 1/2 cup sugar
- 1 tsp baking soda
- 1 cup cashew butter
- 1 cup chocolate chips
Instructions
- Set oven to 350F
- Whisk the egg and sugar together until well blended. Beat in the baking soda and cashew butter and then fold in the chips.
- I use a 1 1/2 inch cookie scoop to scoop out balls of dough. Space them 2 inches apart on a parchment lined baking sheet.
- Flatten the balls of dough just slightly with your fingers or a spreading knife.
- Bake for about 12-13 minutes. The cookies will puff up and just barely begin to get golden on the edges. They will look soft and a little under done, but will firm up as they cool.
- Cool the cookies for a few minutes on the pan, then transfer to a rack.
Genuine Reviews
User Reviews
Overall Rating
3.6
82 reviews
Good
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