Roasted Cashew Butter Cookies
Ingredients
Add-ins
-
1
tbsp
ghee
-
a pinch
Himalayan salt
-
¼
cup
raw cashew pieces
Dry ingredients
-
1½
cups
almond flour
-
2
tbsp
coconut flour
-
¼
cup
tapioca starch
-
¾
tsp
baking soda
-
¼
tsp
Himalayan salt
Wet ingredients
-
½
cup
ghee
-
½
cup
raw honey
-
1
cup
Roasted Cashew Butter
-
1
large
egg
-
½
tsp
pure vanilla extract
Instructions
- Melt ghee and salt in a skillet, add cashew pieces, and roast until golden and fragrant.
- Remove cashews to cool in a bowl.
- In a mixing bowl, whisk together almond flour, coconut flour, tapioca starch, baking soda, and salt.
- In another bowl, beat ghee and honey until smooth, then add cashew butter and mix until airy.
- Add egg and vanilla extract, and cream until light and fluffy.
- Combine the flour mixture with the wet mixture on low speed until just incorporated.
- Gently mix in the roasted cashew pieces.
- Refrigerate the cookie batter uncovered for about 2 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the baking sheet.
- Flatten the balls with a fork to create a criss-cross pattern.
- Bake for 8 to 10 minutes until slightly golden.
- Cool on a rack and store in an airtight container.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
119
Total fat
9g
Total carbohydrates
8g
Total protein
3g
Sodium
46mg
Cholesterol
12mg
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