Oatmeal Cashew Butter Chocolate Chip Cookies (GF, DF)
Look no further for a gluten-free, dairy-free cookie recipe that combines delicious flavors with healthy ingredients. This unique take on the classic chocolate chip cookie offers a magical twist with its unconventional ingredients.
Oatmeal Cashew Butter Chocolate Chip Cookies
Ingredients
Dry Ingredients
1 1/2 cups finely ground almond flour
1 1/2 cups old fashioned rolled oats
2/3 cups fine cane sugar
1/2 cups finely shredded unsweetened coconut
1/2 tsp salt (if the nut butter your using has salt added, cut this portion in half)
2 tsp baking powder
Wet Ingredients
2 large eggs
8 tbsp nut butter of choice (I use cashew butter)
6 tbsp ghee, melted butter, or melted coconut oil
2 tsp vanilla extract
1/4 cup dark chocolate or semi-sweetened chocolate chips (or more)
Instructions
Preheat oven to 350 degrees. Place baking paper on a baking sheet.
Take a medium bowl and mix together dry ingredients.
Take a small bowl and whisk the egg and vanilla extract together.
Add the cashew butter and ghee or coconut oil to the wet ingredients, and mix until well combined.
Add the wet ingredients to the dry ingredients, and mix together well. This is a thick mixture, so use a large wooden spoon to mix together. Fold in chocolate chips or add them once you have the cookies on the pan.
Using a spoon and your hands, create large balls of cookie dough. Place the balls of cookie dough on the sheet, using your hands to slightly flatten them (they will spread out when baking). Add chocolate chips now if you didn't already fold them into the mix. You can also add more to the outside of the cookies to make them extra chocolatey!
Place cookies in oven for about 22 to 25 minutes. Cookies should be golden brown around the edges and on the bottoms.
Allow cookies to cool on pan for 5 to 10 minutes before transferring them to a cooling rack. Let them cool completely before storing them in the fridge for up to 7 days or freeze for up to a month.
