This originally wasn’t a chocolate cookie, it was just a cashew butter cookie, a riff off the classic peanut butter cookie; but after eating three of these cookies I knew they needed a little something more.
Now don’t get me wrong, this cashew butter cookie would have been delicious, but it really shines as a chocolate cookie; made chocolate by a finishing dip in melted chocolate.
Short, sweet, and to the point; a post very much like this Cashew Chocolate Cookie!
- 1 cup unsalted butter
- 1 cup cashew butter
- 1 cup maple syrup
- 1 cup packed brown sugar
- 2 eggs
- 2 ½ cups cassava flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 1 cup chocolate chip cookies
Cream butter, cashew butter, maple syrup and sugar together in a bowl; beat in eggs.
In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in the refrigerator for 1 hour.
Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Remove from the oven and cool.
Meanwhile in a bowl over a pot of simmering water, melt the chocolate chips. Once melted, dip the bottom of the cookies in the chocolate. To finish, flip the cookies over and make a chocolate dot in the middle.
Makes 24 cookies.