Mmmmmmmm – I love these cookies! They taste very similar to a peanut butter cookie, but with a slightly more subtle flavor! And since cashews are much less of an allergen than peanuts and most other nuts, I hope this recipe will allow those who have never been able to enjoy a peanut butter cookie to finally do so. And with the cashews and sunflower seeds, each cookie has a whopping 2 grams of protein!! They are also gluten-free. You can make them plain and even press them down with a fork to make them look just like peanut butter cookies, or you can also add mix-ins for texture and taste. They are an incredibly versatile cookie! I love adding cranberries and sunflower seeds as shown here, but I also love them with chopped dates and peanuts, and also with raisins and chocolate chips. I’m sure you can think of some other incredible combinations!
- 1 cup cashew butter (if you cannot find ready-made cashew butter, you can make it yourself by using one of the many recipes online, or you can use peanut butter)
- 3/4 cup sugar *see adjusted recipe below if you do not do white sugar
- 1 T ground flax seed mixed with 3 T water
- 1/2 t baking soda
- 1/4 t salt
- 1/2 t maple syrup
- 1 T brown rice flour
- 1/2 cup unsweetened cranberries
- 1/2 cup sunflower seeds (I prefer salted, but unsalted is fine too)
Preheat oven to 350.
Combine all ingredients except cranberries and sunflower seeds in a large bowl. Mix well. Depending on the softness of the cashew butter used, you may need to use a hand mixer on low.
Stir in the cranberries and sunflower seeds if using.
With slightly wet hands, roll into balls about 1 T dough each and place 2” apart on two lightly greased baking sheets.
You can either leave them in balls, or press down a bit with a fork to flatten, depending on if you want them crunchier (flatten) or chewier (leave as balls).
Place your oven racks so one is in the middle and one in the top third. Bake for 6 minutes then switch the trays and bake another 6 minutes.
If desired, top with melted chocolate and cashew nuts.
Makes 2 dozen cookies
*To make these uber healthy – substitute 1/4 cup + 2 T agave for the sugar and add an extra 2 T brown rice flour. They will still be delicious but will not have as much of a nutty flavor.