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Creamy Cashew Chocolate Cookie

Creamy Cashew Chocolate Cookie

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.

Creamy Cashew Chocolate Cookie before being dipped in chocolate

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!

Creamy Cashew Chocolate Cookie after being dipped in chocolate
  • 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.